6 servings
Prep: 1 hr,
Cooking: 1 hr
A pasta roll made with fresh pasta sheets, filled with herb flavoured lamb ragu baked in the oven and served with a reduced lamb broth, grated pecorino and blistered grapes. Recipe created with the Instant Vortex Plus VersaZone Air Fryer.
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Ingredients (25)
Lamb
1.5 kg | lamb flank — cut into large pieces |
250 g | streaky bacon — rindless, cut into 5 cm pieces |
1 | large onion — coarsely chopped |
1 | large carrot — coarsely chopped |
1 | leek — trimmed and finely chopped |
4 tbsp | tomato paste |
2 cup | lamb stock — or chicken stock |
4 tbsp | pecorino cheese — finely grated |
1 tsp | salt |
1/2 tsp | freshly ground black pepper |
600 g | seedless red grapes — cut into small bunches |
Marinade
2 cup | dry white wine |
1/2 cup | dried mushrooms |
3 tbsp | balsamic vinegar |
3 | fresh thyme sprigs |
Pasta dough
300 g | cake flour — or 00 Flour |
2 | egg yolks — lightly beaten |
1 | egg — lightly beaten |
80 ml | warm water |
Lamb Broth
1 tbsp | olive oil |
1 | small onion — finely chopped |
200 g | lamb bones — and meat offcuts |
1 cup | lamb stock — reserved from cooking the ragu |
8 | sage leaves |
1/2 cup | marsala |
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