Moroccan Preserved Lemon and Lamb Tagine Ravioli
Intermediate Recipe, Previous Pasta Making Experience Helpful
Pasta Machine with Roller or Rolling Pin
2 or 3 inch cookie cutter
Tagine or heavy bottomed skillet or Dutch Oven
300 grams all-purpose flour (or 00 soft flour)
50 grams semolina flour (may substitute for equal amount all purpose flour)
200 grams eggs
**to make colored pasta dough, mix 1tbsp ground turmeric into the eggs for bright yellow, or mix 100g spinach puree (for green dough) or 100g red beet puree (for red dough) to 100g of eggs (100g puree, 100g eggs for a total 200g liquid ingredients).
- In a large, wide bowl whisk together the all purpose and semolina flour. Using your hands in the shape of a fist, make a well in the center. If making colored dough, mix together the egg and puree or turmeric in a separate bowl and then pour into the well.
- Using a fork, slowly begin swirling the egg mixture within the well, incorporating more flour bit by bit until the mixture begins to resemble a thick porridge.
- Once the mixture in the well looks like a thick porridge, set aside the fork and begin going around the bowl in a clockwise fashion incorporating the rest of the flour into the egg mixture with your fingers. It shouldn’t take long for a rough dough to form.
- Turn the dough and any large flakes out onto a wooden cutting board or a lightly floured surface. Knead the dough for 15 minutes. This dough will be relatively tough and is very forgiving – it’s nearly impossible to over work it. After 15 minutes of kneading, the dough should be smooth (not sticky or tacky) and a thumbprint pressed into the surface should immediately bounce back. If the dough seems a bit too wet, add small sprinklings of flour as you knead. If it seems too dry, wet your hands slightly under water once or twice while kneading to help incorporate moisture.
- Once the dough is smooth and a thumbprint bounces back, wrap the ball of dough in plastic wrap tightly and rest on the counter for 30 minutes or up to 1 hour. Make meat filling while dough rests.
- After resting the dough, remove from plastic wrap and section into 3 or 4 separate balls. Leave one ball out and re-wrap the rest in plastic.
- Using your hands, flatten the ball into a disc. If using a pasta machine, begin rolling the dough through the machine starting at the widest setting and working your way down one setting at a time until you reach the second to last setting. For example, if your machine starts at 8 as the widest setting then run the disk through each setting down to setting number 2. If using a rolling pin, roll the dough out until about 3mm thick or you can begin to see your hand behind the dough when lifted to the light.
- Lay the pasta dough on a lightly floured surface and gently score with your cookie cutter. You want to make enough of an impression that you can visualize the shape without actually cutting the dough.
- Place 1tsp of meat filling in the center of each scored shape. Repeat the rolling process with another sectioned ball of dough and lay the fully rolled sheet over the filling.
- Using your fingers, press the pasta dough sheets into one another and around the filling, pushing out any air as you go. Once you have a tight seal around each ball of filling, use your cookie cutter to cut out your ravioli shapes. Repeat process with remaining dough and filing.
- Rest the filled raviolis on a lightly floured baking sheet while you make the Preserved Lemon Tagine Sauce.
- Bring a large pot of salted water to a boil over medium-high heat. Once at a rolling boil, drop in raviolis a handful at time being careful not to overcrowd the pot. Bring back to a boil as quickly as possible and cook for 3-4 minutes. Remove ravioli carefully with a slotted spoon or pasta fork and nestle in a bowl. Smother with warm Preserved Lemon Tagine sauce.
- Repeat as needed to reach the desired number of servings. You can also freeze any left over, uncooked raviolis by placing the tray in the freezer for half an hour. Then transfer to a large freezer bag and store. Use within a month.
Spiced Lamb Filling
1lb ground lamb
1 medium yellow onion, grated
½ cup packed flat leaf parsley leaves, finely chopped
1tsp ground cinnamon
1tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
Salt and Pepper
In a medium bowl with high sides combine all of the ingredients and mix thoroughly with your hands until ingredients are evenly distributed. Season with salt and pepper. If needed, you can make the filling up to 2 days ahead through this step and refrigerate until ready to use.
In a large skillet over medium heat, cook the meat filling mixture until browned. Be sure to break up any chunks of meat as much as possible.
Once browned, set a fine mesh sieve over a large bowl and pour the cooked meat filling into the sieve. Let it sit to drain off the fat and liquids for 30 minutes, stirring occasionally to ensure all the juices drain. You want your filling to be as dry as possible.
Set aside or refrigerate until ready to fill the pasta.
Preserved Lemon Tagine Sauce
1 tablespoon butter
1TBSP olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, halved and crushed
2 inch piece of fresh ginger, peeled and grated
1 red chile, thinly sliced
2 tsps ground turmeric
½ cup packed cilantro leaves, finely chopped
½ cup packed mint leaves, finely chopped
Juice of ½ lemon
1 preserved lemon from jar of Casablanca Market Preserved Lemons, cut into wedges
Heat the oil and the butter in a tagine, dutch oven or heavy based large skillet or pot. Add the onion, garlic, ginger, and chile and saute until beginning to brown. Add the turmeric and half of the cilantro and half of the mint.
Pour in 1 and ¼ C water and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Pour in the lemon juice and nestle the preserved lemon wedges into the sauce. Add ¼ c water and simmer 10 more minutes.
The colored pasta dough was adapted from Pasta, Pretty Please by Linda Miller Nicholson and the lamb filling and preserved lemon tagine sauce was adapted from Tagines and Couscous by Ghillie Basan. The base pasta dough recipe was adapted from Meryl Feinstein’s Pasta Social Club Egg Pasta 101 workshop.