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Lamb Ravioli in Blue Goat Cheese and Lamb Broth with Mint Pesto

Recipe bydhuskins


1 cup cooked lamb

4 oz goat cheese

24 wonton wrappers


1 quart water

4 to 6 oz Humboldt Fog Rind

1.5 oz lamb demi glace

Scant 1/4 c lemon juice

red pepper flakes


1.5 cups mint leaves

2 or 3 cloves of garlic

1 handful pinenuts

1/4 t kosher salt

Scant 1/4 c lemon juice

1/2 colive oil



  1. Put rind and water in a saucepan bring to a gentle simmer.
  2. Turn off heat to cool. when cool, drain throw a cheese cloth to remove rind.
  3. Return to pot and heat to gentle simmer.
  4. Add demi glace and red pepper flakes. Salt to taste

Lamb Ravioli

  1. Put lamb in food processor. Pulse until meat is finely chopped.
  2. Place in a bowl with goat cheese and blend well
  3. Place about a tablespoon of mixture in the center of a wonton skin. Wet edges of skin and place another skin on top. Gently pinch all edges together
  4. Place in gentle boiling water and cook until floating (about 3 minutes)

Mint Pesto

  1. Process mint, garlic, pine nuts and salt in food processor.
  2. Add lemon juice and while processor is on slowly pour in olive oil. Add more salt if needed

Place ravioli in bowl, ladle in broth and top with pesto.



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