Lamb with Ravioli Stuffed with Truffles...

Eating lamb in Italy goes back thousands of years. The lamb (“agnello,” in Italian) is an important symbol in Christianity. The image of the lamb appears in some of the most treasured Renaissance masterpiece paintings. The symbol of a lamb is represented in thousands of ecclesiastical images, as well as secular emblems, seals and flags all over the world. 

Do Italians eat lamb any other time or day of the week? Of course, they do. But, lamb is traditionally prepared at Easter. For this dish you will need: as ground lamb (3/4 per pound per guest). 

You want the 'patti' to be plump not flattened so 3/4 lb is a good amount to use. First, make your patties. Then season a skillet with olive oil, balsamic vinegar, garlic and herbs and start frying. 

Once browned on both sides, reduce the heat and pour in 1/4 cup of beef stock. Let them simmer while you prepare the ravioli. I was lucky to find fresh made truffled stuffed ravioli at the deli counter; but, if you don't just buy whatever they have or look in the frozen section for more variety.

Boil the ravioli in salted water until tender, then drain and ladle onto a low lipped serving plate. Set under your stoves heat lamp or warming tray while you make the sauce. Remove the lamb patties from the skillet (also to the warming tray) and use the rich liquid in the skillet to make a delicious sauce. Adding tbs of butter to the liquid and 1/2 cup of heavy cream. Once it bubbles, pour the sauce over the ravioli (adding some grated parmesan) and serve along with the lamb.

~ Tutti a Tavola