Few dishes embody the comfort, craftsmanship, and culinary indulgence of handmade pasta quite like ravioli. When paired with the bold richness of American lamb and the nutty sharpness of Parmesan cheese, then enveloped in a velvety tomato cream sauce, ravioli transforms into an unforgettable dining experience. Created by Rustic Joyful Food, this recipe for American Lamb & Parmesan Ravioli in Tomato Cream takes a traditional Italian concept and infuses it with a hearty, rustic twist that feels both elegant and homey.
Superior Farms explores every aspect of the dish, courtesy of American Lamb Board, from the artistry of making pasta from scratch, to the way lamb and Parmesan elevate the filling, to the luscious tomato cream sauce that ties everything together. Whether you’re an experienced cook seeking to refine your pasta-making skills, or a passionate home chef wanting to craft a special meal for family or friends, this recipe is as much about the joy of the process as it is about the final plate.
Why American Lamb?
Lamb is often associated with celebratory meals and gourmet dining, but its versatility makes it a perfect candidate for recipes that bridge the gap between comfort food and refined cuisine. American lamb in particular has a reputation for being tender, flavorful, and less gamey than imported varieties, thanks to careful breeding and farming practices.
In ravioli, lamb brings a unique depth of flavor that complements the creaminess of Parmesan cheese and the tang of tomato. Unlike more traditional fillings such as ricotta or spinach, lamb creates a savory, meaty bite that stands out. The red wine reduction in the filling further enhances the richness, while Parmesan adds umami and structure. This combination ensures that each raviolo is balanced and deeply satisfying.
The Craft of Fresh Pasta
At the heart of this dish lies fresh pasta dough. While packaged ravioli is convenient, making pasta from scratch is a transformative experience. With just flour, eggs, a pinch of salt, and a drizzle of olive oil, you create a dough that becomes the vessel for the flavorful filling.
The process begins with the well method, flour mounded on a surface, with eggs whisked in the center. As flour gradually incorporates into the eggs, the dough becomes shaggy, eventually kneaded into a smooth, elastic ball. Fifteen minutes of kneading develops the gluten, ensuring pasta that is supple yet resilient. After resting, the dough relaxes, making it easier to roll into thin sheets.
Rolling pasta, whether with a traditional rolling pin or a pasta machine, requires patience and a light touch. The goal is to achieve delicate sheets that are strong enough to hold the lamb filling but thin enough to remain tender once cooked. This step, though meticulous, is meditative, connecting the cook to centuries of culinary tradition.
Building the Lamb & Parmesan Filling
The filling is where the dish truly shines. Ground American lamb is sautéed with shallots and tomato paste, which caramelize together to create a savory-sweet base. Tomato paste adds concentrated flavor, while the shallot provides mild sweetness without overpowering the meat.
Deglazing with red wine not only lifts the caramelized bits from the pan but also infuses the lamb with acidity and depth. Once reduced, the filling takes on a rich, almost luxurious texture. Folding in Parmesan cheese adds creaminess and sharpness, ensuring the filling is robust enough to hold its own against the pasta and sauce.
When spooned onto pasta sheets, the lamb mixture is portioned into small mounds. Each one is then carefully sealed inside a pocket of dough, creating uniform ravioli that are as beautiful as they are flavorful.
The Velvety Tomato Cream Sauce
No ravioli is complete without a sauce that enhances, rather than overpowers, its filling. Here, a tomato cream sauce provides the perfect complement.
The sauce begins with shallots and tomato paste, sautéed until fragrant. Heavy cream is stirred in, transforming the base into a silky, rosy-hued sauce that clings gently to the pasta. The cream mellows the acidity of the tomato while amplifying its sweetness, creating a luxurious coating for each raviolo. A simple seasoning of salt and pepper allows the richness of the lamb and the sharpness of Parmesan to remain the stars of the dish.
Bringing It All Together
Cooking the ravioli is the final act of transformation. Dropped into salted boiling water, they cook quickly, just 3 to 4 minutes, rising to the surface once done. This delicate cooking process ensures the pasta stays tender and the filling remains juicy.
Tossed gently in the tomato cream sauce, the ravioli emerge glistening and aromatic, ready to be plated. A dusting of Parmesan over the top adds the finishing touch, along with optional fresh herbs for brightness.
Tips for Success
- Rest your dough: Allowing the pasta dough to rest ensures elasticity, making rolling easier.
- Seal carefully: Press firmly around the filling to avoid air pockets, which can cause ravioli to burst while cooking.
- Balance your sauce: Taste as you go—cream sauces can quickly become heavy, so season lightly to let the ravioli shine.
- Make it ahead: Both pasta dough and filling can be prepared in advance, making assembly smoother on the day you plan to serve.
A Meal Worth Sharing
This recipe, while time-intensive, is more than just food, it’s an experience. It invites you to slow down, immerse yourself in the tactile joy of kneading, rolling, and assembling, and then to savor the rewards of your labor with others. The combination of American lamb, Parmesan, and tomato cream offers rustic comfort elevated by gourmet finesse, perfect for date nights, family gatherings, or special occasions.
In the end, American Lamb & Parmesan Ravioli in Tomato Cream captures the essence of rustic joyful cooking: wholesome ingredients, thoughtful preparation, and flavors that bring people together. It’s a dish that honors tradition while embracing creativity, leaving anyone who tastes it with a lasting sense of comfort and delight.