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Smoked parsnip and lamb ravioli

Preparing fresh ravioli becomes a lot easier when the filling is firm. This filling is very refined in flavour and texture.

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Allergens and dietary requirements

  • Cow's milk
  • Gluten
  • Egg
  • Sulphite
  • Celery
  • Lactose

Ingredients

2
kg
lamb neck fillets
250
g
green herb brine
300
ml
neutral oil
500
g
lamb stock
24
g
gelatin leaves, soaked in cold water
500
g
parsnip
50
g
butter
120
ml
whipping cream
50
ml
olive oil, smoked
15
g
gelatin leaves, soaked in cold water
750
g
pasta flour tipo 00
500
g
all-purpose flour
750
g
egg yolk
200
g
water
200
g
olive oil
1
g
salt
as needed
neutral oil
as needed
salt and pepper
Recipe for:4000 g

Scale recipe

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