Lamb Ravioli In Broth

Ingredients

• 1 lb lamb neck, cut for stewing
• 3 pints cold water
• 1 bouquet garni (soup herbs)
• 1 carrot, finely chopped
• 2 onions, chopped
• 1 ½ tsp salt
• 1 tsp paprika
• 2 onions, grated
• 1 green pepper, finely chopped
• 1 egg
• 2 cups flour
• 1 tsp salt
• 1 tsp paprika
• 3 tbsp finely minced parsley
• 1 large egg
• 5 tbsp water
• 4 tbsp grated cheese
• 2 tbsp finely minced parsley

Method

1. 1 Place lamb, water, herbs, carrot, and chopped onions in a saucepan. Cook slowly until meat is tender, then strain and reserve the broth.
2. 2 Cool the broth, remove meat from bones, and chop finely. Mix with 1 ½ tsp salt, 1 tsp paprika, grated onions, green pepper, and 1 egg.
3. 3 Make dough by rubbing 2 cups flour, 1 tsp salt, 1 tsp paprika, and 3 tbsp parsley together. Add 1 egg and 5 tbsp water; knead until smooth.
4. 4 Roll dough thin and cut into 4-inch squares. Brush edges with water, place a spoonful of meat filling on each, fold, and seal tightly.
5. 5 Drop ravioli into boiling water and cook for 15 minutes. Remove with a skimmer and place in a dish.
6. 6 Pour heated, seasoned lamb broth over the ravioli. Sprinkle with 4 tbsp grated cheese and 2 tbsp minced parsley before serving.