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Fabio's Ravioli and Lamb


We had an incredible dinner last night to celebrate Palma Sunday. We made fresh pasta on Saturday and tried out Fabio's recipe for the filling of Cashel blue cheese, marscapone and potato. Oh, what a wonderful combination.
On Sunday, we made the mushroom reduction sauce, sauteed mushrooms, and roasted a rack of lamb. The combination of flavors, the filling and sauce, were all fabulous. We could only eat about half of what was on our plates, so we have some great leftovers too.

When I make ravioli, I flash freeze them on parchment-lined cookie sheets.


Then I put two layers (with parchment) of six in ziplock bags to freeze. This give us bags of one dozen which are plenty for the two of us for dinner, or for four appetizer portions.


Here is Fabio's recipe from Bravotv.com: Ravioli with Lamb and Roasted Mushrooms

I made a few minor changes to the recipe. I reduced the amounts as I was cooking for two. I used less veal demi glace (at $30 a jar, I just used two tablespoons and some beef stock. I did NOT strain and blend the mushroom sauce, and I did finish it with a splash of cream after it was reduced. It was amazing. I think there must be a typo on the amount of butter in the mushrooms. I used about 3 T. instead of 1/2 pound. I also used my standard egg pasta recipe, and have not YET tried Fabio's.

I can't wait for that cookbook to come out! This dish was a WINNER!

My Palma Sunday was lovely: weather around 80, treats, a card, a gift, flowers, and a great dinner! Thanks for all the nice comments yesterday too!

Comments (3)

Boy, does this look and sound good. You're convincing me I need another cookbook soon.

Barb Cabot:

Sounds like a perfect day through and through.

Debra Jacobs:

Did you get Fabio and Jacopo's cookbook? It is gorgeous.
Beautiful photography along with the recipes and stories.

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