Homemade raviolis with lamb and goat cheese topped with grilled cherry tomatoes

  • Preparation 45 min
  • Refrigeration 15 min
  • Cooking 30 min
  • Servings 4
  • Freezing Absolutely



  • 1 fresh pasta dough ball
  • Olive oil
  • 2 shallots, finely chopped
  • 500g ground lamb
  • Salt and ground pepper
  • 114g fresh shiitake mushrooms, finely chopped
  • 1/4 cup prosciutto slices, finely chopped
  • 150g soft unripened goat cheese
  • 1/4 fresh Italian parsley, finely chopped
  • 1 teaspoon lemon zest
  • 3 grapes of colorful cherry tomatoes
  • 1/2 cup walnuts lightly toasted dry, coarsely chopped
  • 3 cups fresh aragula ( or more to taste )
  • A mountain of freshly grated parmesan



  • In a big skillet at medium temp, heat a good drizzle of olive oil and add the shallots. Cook for 3 minutes while stirring.
  • Add the lamb and break into small chunks. Cook for about 5 minutes or until meat is slightly pink. Season with salt and pepper.
  • Add the mushrooms and continue cooking for 2 minutes until lamb is well cooked. Drain off fat, pour meat in a big bowl and set aside.
  • Place skillet back on heat then add the prosciutto. Cook 4 minutes while stirring often then pour into bowl with the meat.
  • Add the goat cheese, parsley and lemon zeste in there then stir well! Fix seasoning. Place in fridge for 15 minutes to harden the mix which will make your life easier to stuff your raviolis!
  • Meanwhile, roll down your pasta dough ultra thin ( size 5 on the Kitchen Aid pasta extention ) and stuff them using your favorite tool. Flour well on both sides and throw on a cooking tray then in the fridge until it’s time to eat!
  • Preheat the oven at 400°F. Place the tomatoes on a cooking tray and add a drizzle of olive oil on top. Season with salt and pepper then place in the oven. Cook for about 8-10 minutes until the tomatoes are opening a bit and seems juicy! Remove from oven and set aside.
  • Meanwhile, cook the raviolis in salted but lightly boiling water for about 5 minutes then pour in a strainer to drain water. *** TRICK: To make sure they don’t open and empty themselves, cook your raviolis with small bubbles! When water is boiling, simply reduce heat and a wait a minute or so until the water calmed the hell down a bit.***
  • Pour the raviolis in a big bowl and add a good drizzle of the best extra-virgin olive oil you can get your hands on. Stir gently to coat well without breaking them. Add the walnuts, aragula and a big handful of fresh parmesan then toss well! Pour in a big serving platter, put the tomatoes on top and garnish with a ton of parmesan shavings!

***Note : The dough recipe gives about 40 raviolis and you will most likely have some stuffing left. IT’S OK. You can either freeze it for the next time of simply throw it with your favorite pastas along with some fresh aragula, parmesan and a drizzle or olive oil then you’ll have a kick ass lunch for the next day!!!***