Open ravioli with lamb bolognaise

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Main Dish

6 servings

Easy

1 h 20 m

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Ingredients

• 1)
• 250gm flour
• 15 egg yolk
• 1 teaspoon olive oil
• salt and pepper
• 2)

Tomato Sauce:

• 300gm whole peel tomato
• 20gm onion
• 20gm garlic
• 20gm shallots
• 20gm Basil
• 2tbsp corn oil
• Salt and pepper
• 3)

To caramelize the minced lamb:

• 500gm minced lamb
• 3tbsp corn oil
• 30gm mixed herbs
• Salt and pepper
• 4)

Caramelized the veggies:

• 50gm carrots
• 50gm celery
• 50gm onion
• 50 gm fennel
• 20gm fresh parsley
• 3tbsp corn oil
• 5)

Additional Ingredients:

• 2tbsp extra virgin olive oil
• 30gm garlic
• 30gm shallots
• 50gm cherry tomato
• 10gm basil
• 50gm parmesan cheese
• 150ml tomato sauce
• 30gm thai's chilies
• Salt and pepper.

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Preparation

• 1)
  Mixed all to make a dough.
  
  Roll thin with roller and make a round shape.
  
  Boiled to cook per serving.
• 2)
  Heat up a pot and put in corn oil and then saute onion, garlic and shallot to fragrance or slightly brown color, and then add in tomato.
  
  Brings to boiled and simmer for about 30 minute.
• Whisk the sauce using hard wired whisk.
  
  Add in Basil and check on seasoning, continue simmering for about 10 minute.
  
  Keep in a bowl or container.
• 3)
  Heat up a medium size pot on a high fire and pour corn oil.
  
  Put minced lamb and herbs in and stir until caramelized, seasoning to taste.
  
  Again, keep it in a bowl or container.
  
  You may let it cool down, its alright.
• 4)
  Minced all veggies.
  
  Heat up a pot again, add in corn oil, add the veggies.
  
  Cook veggies to caramelized and yes, put in a bowl or in plastic bag... kidding.
• 5)
  Heat up a pot , add in EVOO.
  
  Saute garlic and shallots to light brown color.
  
  Add in caramelized lamb, stir.
  
  Add in tomato sauce and stir.
• Cook until boiled add in chilies, cherry tomatoes and basil.
  
  Add in more tomato sauce when its dry and lastly parmesan, leave some parmesan for garnish.
  
  Check taste, add salt and pepper to taste.

Chef Nash

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