Lamb In Red Mole Sauce
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Pork and veal ravioli with burnt butter sauce
Details
- Servings: 6
- Dish: main course
Cuisine
- italian
Ingredients
- 1 tablespoon olive oil
- 1 shallot (25g), chopped finely
- 1 clove garlic, crushed
- 60 gram prosciutto, chopped finely
- 125 gram minced pork
- 125 gram minced veal
- 1/3 cup (80ml) dry white wine
- 1/3 cup (80ml) chicken stock
- 2 tablespoon roasted pine nuts, chopped coarsely
- 1 tablespoon finely chopped fresh marjoram leaves
- 2 egg yolks
- 1 egg, beaten lightly
- 8 fresh pasta sheets (375g)
- 90 gram butter, chopped coarsely
- 12 fresh sage leaves
- 1 tablespoon fresh marjoram leaves
- 2 tablespoon lemon juice
Instructions
Pork and veal ravioli with burnt butter sauce serves 6 original recipe by womensweeklyfood.com.au.
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