This recipe came about because of the ingredients I had on hand — I simplified it with wontons instead of making my own dough. I hope the easy preparation will inspire you to try new flavors in your everyday cooking!
LAMB & BACON RAVIOLIS with BLACK GARLIC-SHIRAZ SAUCE
For the Ravioli:
¾ lb. ground lamb
¼ lb. smoked bacon, cut into small lardons
1 ½ tsp. Chinese five spice
1 tsp. Madras hot curry
2 T melted butter or ghee
1 tsp. salt, plus extra
½ tsp. black pepper
Handful parsley, chopped
Wonton wrappers – 32 squares
In large bowl, mix lamb, bacon, spice, curry, butter, salt and pepper. Combine mixture well. Lay out wrappers, place heaping teaspoon or two of meat mixture in center and swipe water around edges. Place wrapper on top and press tightly to seal. Makes 16 raviolis.
In large stockpot, bring water to a boil. Add 3 T of sea salt to water. Boil half of the raviolis at a time for about three minutes. Remove with a slotted spoon to a warmed platter. Repeat.
For the Black Garlic-Shiraz Sauce:
¼ lb. smoked bacon, cut into lardons
1 head black garlic, peeled and chopped finely
½ cup shiraz red wine
1 ½ cup beef broth
Splash of cream, optional (about 2 T)
1 – 2 T butter, cut into small pieces
In medium sauté pan over medium-high heat, brown bacon; then, drain bacon, set aside and reserve bacon fat.
In same pan, bring broth and wine to a boil. Add black garlic. Reduce heat to medium simmer, and then allow mixture to reduce by half.
Add splash of cream and bring to simmer, if using. Otherwise, whisk in a teaspoon or two of bacon grease, and then add pieces of butter a little at a time until melted and incorporated into sauce.
TO SERVE: Drizzle the sauce, sprinkle parsley and bacon all around.
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