Monday's Money Saving Recipe

So this weekend the left over’s in my fridge are some Lamb fillets, Goats Cheese, Rocket, Bacon, Sour Cream and Potatoes….hmmmm

Things that come to mind are Lamb fillet stuffed with goat’s cheese and rocket, possibly wrapped in bacon but maybe too indulgent for a Monday, with mash or roast potatoes….

Slow cooked lamb & goat’s cheese ravioli with a bacon, sour cream and rocket sauce….

Lamb & Bacon Pie or Lamb & Bacon Casserole….

As much as I would love a nice warm casserole in this freezing weather, I must consider my fiancé who hates casseroles, so I’ll drop that option. A Pie is an easy option but I feel like more of a challenge so think I’ll take the pasta option. Actually I can never say no to pasta especially homemade Ravioli!

So here’s my plan for tonight. (Serves 2 hungry people)

Place Lamb fillets and beef stock in roasting pan. Use enough liquid to just reach the top of the lamb.

Place in the oven on 150’c for 2 hours. Top up liquid if needed throughout cooking process.

Meanwhile put, 1 cup of plain flour, 1 egg and a pinch of salt in a bowl, mix and knead to form a nice pasta dough.

Wrap with plastic film and place in fridge for an hour.

Remove lamb from oven, drain any excess liquid from pan (can save to add to sauce), let cool and then pull the lamb into shredded pieces. Mix the cooked diced bacon through the mixture.

Roll pasta into thin sheets, and lay flat on flour coated bench.

Place heaped spoonfuls of lamb mixture and a dollop of goats cheese in 5-10cm spaces along the first sheet of pasta. 

Brush edges of pasta with eggwash, or water. Place second sheet over the top of the first sheet and press down lightly with finger around each heap of mixture.

Use a cookie cutter or pasta cutter to cut each piece of ravioli. And set aside on baking paper. Sprinkle with flour if they are too sticky. Continue process until you have sufficient raviolis for two. (Depending on the size of them, I’ll probably make 5-6 each)

For the sauce, put a teaspoon of garlic, butter or oil and 2 diced rashers of bacon into a fry pan, cook till crispy (or however you like it). Add sour cream and stock juices and stir on a low heat. Season with herbs if you wish such as parsley, rosemary, thyme and salt & pepper. Add desired amount of rocket at the last minute and stir through.

Boil water on the stove, and cook raviolis for 2-3 minutes. Drain.

Add ravioli to sauce, or serve sauce on top. Voilà! 

Now to get the fiancé who thinks he’s a food critic’s critique!

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