Ravioles de Cordero Braseado
Pasta stuffed with braised lamb.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ravioli, like many filled pastas, has ancient roots, with variations found across numerous cultures. In the Alpine regions bordering Italy and France, lamb has long been a staple due to the terrain being ideal for sheep farming. Braising, a slow cooking method perfect for tougher cuts of meat, was a common way to tenderize lamb. Combining these elements resulted in 'Ravioles de Cordero Braseado,' pasta stuffed with braised lamb.
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Ravioles de Cordero Braseado reflects the rustic culinary traditions of the Alpine regions, where resourcefulness and slow cooking methods are valued.
Regional Variations
The specific herbs and cheeses used in the dish often vary from village to village, reflecting the unique terroir of the region. Each family may have its own cherished recipe passed down through generations.
Celebratory Meal
In some families, this dish is reserved for special occasions or Sunday suppers, reflecting the time and effort required to prepare the braised lamb filling.
Seasonal Ingredients
The dish can incorporate seasonal vegetables found in the Alpine regions, reflecting the local harvest. For example, mushrooms might be added in the fall, while fresh herbs are more prominent in the spring.
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The dish offers a rich and savory flavor profile, combining the tender, slightly gamey taste of braised lamb with the comforting simplicity of pasta.
The dominant flavor is the slow-braised lamb, often infused with herbs like rosemary, thyme, and bay leaf. Aromatic vegetables like onions, carrots, and celery contribute sweetness and depth. The pasta itself provides a subtle counterpoint, while a finishing sauce made from the braising liquid, sometimes enriched with butter or cream, adds richness. Depending on the regional variation, cheese (such as Parmesan, Pecorino, or Alpine cheeses) may be incorporated into the filling or grated over the dish for extra flavor and texture.
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Braising Time
Allow ample time for the lamb to braise. The meat should be fall-apart tender before being shredded for the filling. Don't rush the process.
Pasta Thickness
Roll the pasta dough thin enough to allow the filling to shine, but not so thin that it tears easily during cooking. Aim for a balance between delicate and durable.
Resting the Dough
Resting the pasta dough is very important. It allows the gluten to relax and gives the pasta a better consistency.
Sauce Consistency
Reduce the braising liquid to create a flavorful sauce. Skim off any excess fat for a cleaner taste. Adding a touch of butter or cream at the end can add richness and gloss.
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