Gluten Free Braised Lamb Ravioli With Shitake Parsley Broth

Monday, November 29, 2010

Gluten Free Ravioli

I hope that everyone celebrating Thanksgiving this past week had a wonderful time doing so. I can safely say this Thanksgiving ranks high in the "best to date" for us. The food was outstanding. The company was delicious. Oh wait. It should be the other way around...As I told B. that evening after a strong cocktail "we had fun and we had fun making fun". That pretty much sums it up.

Making Pasta

I live for moments like these. Moments when friends just know that they are going to have a good time, relax and leave their worries behind. When they feel comfortable to dig into the fridge, get out the cutting board and chop away, preparing a delicious meal in a cacophony of pots and pans. I wanted nothing more than great friends around me at the dinner table and I got just that. I'm a very lucky girl.

Making Fresh Gluten Free Ravioli

Thank you Tami, Mike, Broderick and Jack for such a rocking day! As far as time with friends goes, I want days like Thursdays everyday. As far as the food goes, Thanksgiving seems to kick start my desire for comfort food. Perfect for slow simmering dishes such as braises or stews. Perfect for a little ravioli making action on a slower holiday weekend.

Making Fresh Gluten Free Ravioli

I have been meaning to make gluten free ravioli for so long but always found excuses not to. Truth is, I was concerned the taste would not be right and the dough would be too firm and to dry to hold my filling. That was of course until I tried Shauna's and Danny's recipe for gluten free pasta dough in their just released cookbook. So easy to make that you can have a bowl of fresh linguine on your plate in a little time and with minimum effort.

Stuffing for Ravioli

I could have stopped at making simple fresh pasta but one of my favorite vendors at the market, Jason from Meat House always takes care of me with something special. This time it was a nice big lamb beck. I scratched my head for a second, and seeing that he had just derailed my cooking plan for the week, he volunteered preparations and applications. When he said the words "ravioli", my ears stopped listening to any other suggestions.

Prepped Ravioli

I remembered seeing the picture for Shauna's ravioli and immediately bookmarking it so once home I started the preparation for the dough and the filling. The beauty of ravioli is that you can fill them with just about everything you like. Right now I am tempted to shred some leftover Thanksgiving turkey with a little spinach and ricotta and do another batch. You could even make them completely vegetarian if you wanted.

We did not peep a word during our meal and ate as slowly as we could to enjoy every bit of it. You know...I might do just that for dinner tonight. Again. The broth is so light and refreshing you'd want to tilt your bowl and slurp...

Gluten Free Ravioli


Braised Lamb Ravioli With Shitake Parsley Broth:

Serves 4

Notes: the combinations of gluten free flours I used differs from Shauna's as I used what was already in my pantry, feel free to substitute also according to your tastebuds and budget.
I like to mix the vegetables used to flavor the stock (mirepoix of carrot, celery and onion) for a few reasons: I hate to waste perfectly good food and it's a good way to sneak in more fiber and veggies into my husband's diet but feel free to use straight meat in the filling.
I know I don't cut my ravioli the most conventional or easiest way. That's my brain working right there. It does not matter how you get there as long as you get there. It's not labeled on the ravioli as you serve them, how they were cut. The taste is what counts.
I did not have a pasta machine to roll the ravioli dough so they were a little thick but still wonderful.


For the braised lamb neck:
2 tablespoons oil, divided (olive or canola)
one 1 pound lamb neck
1 carrot, finely chopped
1 rib celery, finely chopped
1 small onion, finely chopped
1 bouquet garni (I did thyme, rosemary, marjoram, peppercorn, coriander seeds in a piece of cheese cloth and dump the whole thing in with the meat)
4 cups beef stock or water
salt and pepper

For the shitake parsley broth:
2 teaspoons oil
1 cup shitake mushrooms thinly sliced
2 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
Stock from the meat preparation (at least 1 1/2 cups)

In a large stock pot or Dutch oven, heat one tablespoon oil over medium high heat. Sear the lamb neck on all sides and remove from the pot temporarily.
Heat the remaining tablespoon of oil and add the carrots, celery and onion. Cook until slightly browned and caramelized, about 5 minutes. Salt and pepper to taste. Return the meat to the pot, add the bouquet garni and enough of the beef stock to reach halfway up the sides of the meat. Bring to a boil then lower the heat to a simmer, partially cover with a lid and let the meat braise until fork tender (2-3 hours)adding more stock or water if the levels get critically low.
Remove the meat from the pot, let cool on the side. Drain the liquids from the vegetables in a strainer over a large bowl. Discard the bouquet garni. Refrigerate the stock until most of the fat raises to the top to skim it out. In the meantime, shred the meat from the lamb neck over the vegetables and mix well with your hands or a fork. Adjust the seasoning if needed.

Prepare the sauce:
In a medium saucepan, heat the oil over medium and saute the shitake and garlic for a couple of minutes, add the parsley and the stock. Turn the heat down to low and simmer for about 30 minutes. Keep warm or reheat when ready to serve.

For the ravioli dough, adapted from Gluten Free Girl And The Chef's recipe for gluten free pasta dough:
2/3 cup millet flour
1/2 cup sweet rice flour
1/2 cup potato starch
2 teaspoons xanthan gum
1 teaspoon guar gum
1/2 teaspoon kosher salt
2 large eggs
4 egg yolks

Sift together the millet flour, rice flour and potato starch along with the xanthan and guar gums. Add the kosher salt and dump the mixture in a large bowl.
In a small bowl, whisk together the eggs and egg yolks.
By hand, Make a well in the center of the flour mix and dump the egg mixture. Working from the outside in with your hands or a large spoon, gather the flour over the eggs and work your way in until all the flour mix and liquids are mixed in. Gather the dough into a ball and use right away or keep well wrapped in the fridge until ready.
In a stand mixer, place the flours in first then add the egg mixture and mix with the paddle attachment on medium speed until the dough gathers into a ball. Use right away or park in the fridge, well wrapped.

Make the ravioli:
If you are using a pasta machine, divide the dough into four balls and roll them out to 1/2-inch thickness in between 2 sheets of plastic wrap or parchment paper.
Lightly flour the dough on both sides and run through the machine, increasing the setting each time until the dough is almost paper thin.
If you are making the dough by hand, roll each ball as thin as you can in between sheets of plastic wrap or parchment paper.
Cut the rolled out pasta into 2-inch square pieces. Add about 2 teaspoons of the meat filling in the middle. Brush the edge of the square with a little water and place another square right on top, press down and drimp the edges with a fork. You can also use a ravioli cutter to make your life easier.
Place a large stock pot of salted water over high heat and bring to a boil, add the ravioli and cook 4 to 5 minutes. Remove them with a slotted spoons and place in a serving dish. Reheat the shitake parsley sauce if necessary, pour it over the ravioli and serve.

55 comments:

Peter M said...

Helene, the whole dish looks fab but I'm most impressed with the gluten-free ravioli!

Jessica @ How Sweet said...

Wow what an incredible dish. My husband would marry me all over again for this!

notyet100 said...

thanks for the virtual treat,..:-)

the [sugar] apothecary said...

those look AMAZING. i can almost smell them. mmm.

MrsJenB said...

How gorgeous! I want to slurp that broth right now!!

coco cooks said...

Love this. The use of the slowly braised lamb and this GF pasta dough which looks very appetizing.

Brenna [fabuleuxdestin] said...

Wow - AMAZING! can't wait to try!

Cathy @ ShowFoodChef said...

It's chilly here this morning and I think just the photo warmed me up :D These look amazing. Sending hugs.

Coconut and Vanilla said...

Wow ravioli! That's fabulous! I love them and since months I want to make pasta/ravioli. Thanks for the reminder ;).

Susan said...

So wonderful! This dish reminded me of maultaschen ... these meat filled raviolis that the Germans make and place in beef broth! Your recipe has stepped it up by keeping more substance to the meat filling ... kudos! Looks delish!

Angharad said...

This looks spectacular! Lamb ravioli - it just couldn't sound any more appetizing!

My Little Expat Kitchen said...

This dish sounds indeed comforting. Gluten free ravioli is a revelation!
Magda

Miriam Leigh said...

My mouth is watering! This sounds like such a comforting and delicious dish. And... gluten free. What more could you ask?

Cookin' Canuck said...

You have outdone yourself with this recipe, Helene. All I can say is...wow!

Anna {Sugarized} said...

Oh my! This looks delicious!

Bossy Chef said...

I saw that recipe on her site forever ago and have been waiting patiently for the cookbooks so I could make the duck version.... guess I've been so busy I didn't realize it was out... thanks.

Vittle me this... said...

wow, wow, wow! I am so hungry for that!

sleepysachi said...

looks wonderful I love the gluten free option thanks for sharing

Colleen said...

oh my goodness so delectable!! My older sister(21) made I think some kind of homemade butternut squash ravioli that just sounded magnificent, as does your. keep up the inspiring work :)

Teresa said...

That looks so wonderful! When my partner was diagnosed with celiac disease, I immediately started thinking about all the things we would have to give up. Through food bloggers like you and Shauna Ahern, I've discovered it's not necessarily true giving things up it what it's all about. And more than that, I've also discovered many fantastic recipes. Thanks.

Amy said...

Mouth watering recipe! It's perfect for the cold weather! :)

allison @ theBaconEatingJewishVegetarian said...

I've recently been ordered to follow a gluten-free diet, and while at first I was mortified, I find a recipe like this and I'm ECSTATIC!

I will definitely be trying this out really soon. It looks incredible.

Thank you for your lovely posts!

Kimberley said...

Gluten free pasta, and handmade - I am so impressed! And such lovely, warming flavors. Can't wait to try this out some cold Sunday.

Kitchen Couture said...

I've got to buy a ravioli cutter. This looks incredible!

Ilke said...

I have a leftover roasted lamb sitting in the fridge and I was thinking about freezing it until now. I am not allergic to gluten but the pictures look so delicious, I can pretend for a while and make this :)

And I am curious about something, how long does it take you to cook a dish if you are taking such detailed, beautiful pictures? :)
I am finding out that I need to estimate my cooking time now 50% more than the usual since I started my blog. I don't know if I am not good at time management!

♥peachkins♥ said...

amazing!

Lisa H. said...

Shitake and Ravioli... Fabulicious!
I want to give it a go... :)

Helene said...

Ilke: actually not long if I know what I am aiming for. I plan the shots in my head as I go along. I started the lamb in the morning and made the dough and in the meantime composed the shots in my mind. Once I started the rolling and filling, every shot was taking less than 5 minutes, to adjust my exposure and composition. We actually had to reheat the ravioli since I was done shooting before time.

Kasia S. said...

just delicious :)

tiina { sparkling ink } said...

Loving your savory food photographs! So full of great atmosphere and warmth!

Scarletta @ Scarletta Bakes said...

This dish looks delicious!

I am particularly interested in your ravioli dough - I will eagerly try to find this combination of gluten free flours at my local markets in order to give this recipe a try.

Thank you!

Magic of Spice said...

Lovely recipe...I like the idea of a broth rather than a heavy sauce. Beautiful :)

Di said...

This looks delicious. I haven't made ravioli before but will have to try after seeing this. The photographs are beautiful as well.

Chef Basket said...

Thanks for this gluten free braised lamb ravioli with shitake parsley broth recipe. It sound wonderful!

Heidi - Apples Under My Bed said...

Your Thanksgiving sounds perfect. I long for more days (or better yet, weekends!) like that too, with good friends and good food. Love this recipe, so comforting. And what a beautiful fork that it.
Heidi xo

Ilke said...

Thanks Helene, appreciate your answer. It is good to learn and see how professional minds are working :)

angela@spinachtiger said...

I love when you do a savory dish. I enjoy ravioli and love to make different kinds. I especially like this idea and placing them in broth.

AzĂșcar said...

My dear, this looks AMAZING. AMAZING. Why do we live so far from each other?

Scarlett said...

Looks so warming and comforting!Perfect for this weather!

Kathryn said...

that looks amazing!
another I want to try.

Valérie said...

That looks succulent! What a beautiful array of flavours!

Mushrooms Canada said...

I love homemade ravioli... throw in Shiitake mushrooms and you've got me hooked. Your photos are to die for!
- Brittany

Gen said...

Miam des bons petits raviolis!

The InTolerant Chef said...

I must give this a try. I love shitake mushrooms. I'm glad you had a lovely time with friends and Thanksgiving.

LaToya S. said...

What a beautiful dish. I love making pasta at home.

ChichaJo said...

This is just the type of pasta I would love with a nicely braised meat filling...delicious!

It's been a while since I've visited and I see you have a food photography book coming out! How exciting! Bravo!!!

lady_mason said...

Hello! I can't have the rice flour, do you have any suggestions for a substitute? That's the tricky thing with having to avoid wheat & rice - there aren't a lot of recipes out there that are usable without having to make substitutions. Thank you!

The Short (dis)Order Cook said...

Thanks for the gluten-free pasta recipe! I must try that at some point. I haven't been totally happy with commercially-made gluten-free pasta.

That lamb braise looks amazing on its own. I could eat the whole pot of it before it even made it into the ravioli!

Helene said...

lady_mason: you can replace it with any other flour than rice.

A Thought For Food said...

I don't even eat meat, but this is making my mouth water. There are few things better than fresh pasta... and a flavorful ravioli is at the top!

Penney said...

I made this over the weekend (used regular AP flour though for the ravioli), and it was delicious! Do you buy lamb neck at the farmer's market? I could not find it locally here in Charleston at a grocery store, and used lamb leg instead.

Helene said...

Penney: it was a gift from a friend working at the market. You could probably ask Ted Butcherblock if they can get some for you or ask your grocery store. If you are a regular at one, they might go the extra step and get it for you. Legs are a good substitute.

Dana said...

What a gorgeous meal! I'd come over for a dinner like that any day. :)

Catie said...

Oh my goodness - those look so delicious!

Kate said...

Thank you so much for the incredible gluten-free pasta recipe! Definitely the best yet! I filled mine with a pesto-ricotta filling and they were absolutely delicious.

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