Leek Ravioli with Lamb Sauce

Leek Ravioli

• 3 leeks, chopped finely
• 1 cup ricotta
• 1 egg, beaten
• 1.5 tablespoons butter
• 1/2 teaspoon thyme
• 1/2 cup fresh basil, finely chopped
• salt and pepper
• 1/4 teaspoon grated nutmeg
• fresh pasta or ravioli wrappers
• good quality olive oil (optional)
• 4 cloves garlic, crushed (optional)
• a few drops of truffle oil (optional)
• 4 tablespoons grated parmesan

1. Make your favorite fresh pasta recipe. While dough is resting in the refrigerator, make the filling.
2. In a skillet, heat butter. Add chopped leeks and sautee for several minutes, until soft. Season to taste with salt and pepper.
3. In a mixing bowl, combine leeks, ricotta, egg, basil, and thyme. Grate nutmeg into mixture.
4. If using fresh pasta, roll out by hand or with a pasta maker into 3-4 inch thick ribbons. On a pasta ribbon laid out on a cutting board or cookie sheet, place dollops of filing one and a half inches apart. The dollops should be somewhere between a teaspoon and a tablespoon. Lay another pasta ribbon over the first and press down around the fillings to expel trapped air. Using a ravioli press or a knife, cut into square or round raviolis.
5. Boil salted water. Cook ravioli for 5 minutes. Drain and dress with crushed garlic, a good quality olive oil, grated parmesan, and a few drops of truffle oil.

Lamb Sauce

• 1/3 pound lamb stew meat
• 1 28 oz can crushed tomatoes
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1/2 teaspoon cinnamon
• salt and pepper
• 1 bay leaf
• 1/4 cup heavy cream

1. In a saucepan or deep skillet, heat olive oil. Add onions, garlic, and lamb. Brown lamb on all sides.
2. Add crushed tomatoes, herbs, and seasoning. Simmer until lamb is soft, about an hour.
3. Stir in cream.
4. Spoon sauce over cooked ravioli and garnish with grated parmesan.