12 servings


Anderson Ranch Grass-Fed Lamb Leg, lean, diced 1 pound
Mascarpone 1/4 cup
Parmigiano reggiano 1/4 cup
Hazelnuts, skinned and rough chop 4 ounces
Fresh basil, chopped 2 tablespoons
Shallots, chopped 1-1/2 tablespoons
Garlic, chopped 1 tablespoon
Egg yolks 2
Salt and pepper to taste
Pasta sheets (Semolina) as needed to make 24 ravioli
Egg whites 2

Apple Cider-Ginger Reduction
Apple cider 2 cups
Fresh gingerroot, chopped 1 to 2 tablespoons
Salt Pinch


In a food processor, combine lamb, cheeses, hazelnuts, basil, shallots, garlic, egg yolks, salt and pepper. Blend until a doughy consistency is reached. Portion out 24 balls. Cut pasta into 48 portions. Brush egg white onto edges of each pasta sheet, place lamb mixture in center, cover with a second pasta sheet, and crimp with fork to create ravioli shape. Bring a 6-quart pot filled with 4 quarts of water to a boil. Add 2 teaspoons salt. Reduce to a gentle boil and add ravioli in batches. Cook 2 to 3 minutes. Remove and keep warm. Finish with a drizzle of Apple Cider-Ginger Reduction.

For Apple Cider-Ginger Reduction: In a saucepan, combine cider, ginger and salt. Simmer over low heat. Reduce sauce to a syrup consistency.


Executive Chef Anoosh Shariat
Park Place on Main
Louisville, Kentucky

Recipe and image provided by the American Lamb Board.