Ravioli filled with Braised Lamb Mousse & Rosemary

Serves 4

Ingredients

3 Lamb shanks
1 Carrot (chopped)
2 sticks Celery
1 Onion
4 garlic cloves
3 Bay leaves
3 litres Beef stock
¼ bunch fresh rosemary
2 Egg whites
Pasta Dough

Method

- Flour shanks and fry until brown

- In a pot, place roughly chopped carrot, celery, onion with shanks and fill ¾ way up with beef stock. Add bay leaves

- Cook on a slow heat of 175C for 3 ½ hours. Once this is done, take out meat and cool.. Take out vegetables and leave aside. Strain stock and also keep aside.

- Pick meat off the bone. 

- Chop Rosemary (make sure you do this extra fine) place all soft vegetables and meat in a blender and add the egg whites.

- Puree until a fine smooth mix. If it appears dry, add a little stock for it to move around blender.

- Once done place in a piping bag with a straight nozzle. Use this as a delicious filling for Ravioli or Tortellini using flat sheets of fresh pasta.

- Cut the pasta dough into circles approx 6cm in diameter. Pipe a little mixture in the middle. Using an egg wash fold over the pasta to form a semi circle.

- Leave the filled parcels on a lightly floured tray.

- When all is filled use a large rapid boiling pot of water to cook. Time to cook is 6 to 7 minutes.

Recipe by Chef Matthew Gissara