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1
In a large skillet over medium-high heat, saute lamb until fully cooked through.
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2
Cool slightly and mix in all the remaining ingredients.
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3
Set aside.
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4
Dough:
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5
Place the flour in a bowl large enough to mix the dough.
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6
Add salt and mix to combine.
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7
Make a well in the center of the flour to hold eggs.
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8
Add eggs, and with a fork, whip the eggs and slowly incorporate flour.
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9
When dough begins to form, work it together with your hands.
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10
Kneed dough until it is smooth.
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11
Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.
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12
Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart.
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13
Lay another piece of pasta on top and press down to seal in the filling.
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14
Cut into individual ravioli and press the edges with the tines of a fork to seal.
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15
Bring a large pot of boiling, salted water to a boil.
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16
Boil the ravioli until they float, about 3 minutes.
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17
Drain the ravioli well.
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18
Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety.
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19
Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.
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20
In a large skillet, saute the rosemary in butter until fragrant.
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21
Add cream and stock and bring to a simmer; heat through and let the flavors infuse.
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22
Add blanched ravioli and cook until smooth and velvety.
