Lamb Spirals With Goat Cheese Ravioli
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Lamb Spirals With Goat Cheese Ravioli
  Lamb    Goat    Cheese    Ravioli    Pasta    Veal  
Last updated 6/12/2012 12:57:25 AM. Recipe ID 19955. Report a problem with this recipe.
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      Title: Lamb spirals with goat cheese ravioli
 Categories: Cheese/eggs, Harned 1994, Main dish, Pasta, Veal
      Yield: 4 Servings
      4    Lamb paillardes*
    1/8 c  Garlic; roasted
    1/8 c  Pine nuts; roasted
      2 tb Olive oil
      4    Pieces of string
           Salt and pepper; to taste
     32    Wonton wrappers
      1 c  Goat cheese
      1 tb Fresh Italian parsley
           -- chopped
      1 pn Freshly ground black pepper
    1/2 c  Veal glaze
      1 tb Fresh savory; chopped
      1 tb Pink peppercorns
      2 c  Beurre blanc
  *A "paillarde" is a piece of meat that has been pounded flat before
  cooking.  The paillardes for this recipe should be 4 oz. each, and 5
  x5 x 1/8".
  Prepare each paillarde by pounding a 4 oz. portion between waxed paper
  until of the desired size and thickness.
  Place lamb pieces flat on a cutting board.  Mix roasted garlic with
  roasted pine nuts and olive oil in a blender until smooth. Season
  with pinches of salt and pepper; spread evenly on lamb. Roll the lamb
  into spirals, making four separate portions.  Tie string around the
  lamb to hold the spiral in shape.  Season; set aside.
  To prepare ravioli, mix goat cheese with Italian parsley and a pinch
  of pepper.  Put a dab of cheese mixture into the center of the wonton
  wrapper. Wet the edges of the wrapper; fold and securely pinch the
  edges together.
  Prepare the beurre blanc.
  Charbroil lamb spirals to medium rare.  Remove string and slice into
  20 pieces (5 slices per lamb spiral). Cook ravioli in boiling water
  until done.  Toss ravioli with beurre blanc and place in center of
  four plates. Put five lamb spirals around inner rim of each plate,
  sauce the meat with veal glaze, garnish ravioli with savory and pink
  peppercorns and serve.
  From Bill Hufferd/DC3 Restaurant/Santa Monica, CA. Electronic format
  by Cathy Harned.

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Recipe ID 19955 (Apr 03, 2005)

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