This week is going to be a crazy busy week! My daughter starts her summer band camp tomorrow, and I am putting in some volunteer hours, and attending meetings along with my full work schedule! I. do. Not. Know. What. I. was. Thinking!Since the rest of the week is going to consist of me coming home to change, and running out the door, my menu is going to be really thin. Whenever we have weeks like this, my kids act like they are starving! They are major drama-maniacs sometimes!
To make them feel better about the week, I am going all out this weekend. I am going to try my hand at lemon meringue pie (I will post on the outcome for that later), pineapple cheesecake, chicken cacciatore, and last night I decided to see what ravioli stuffed with ground lamb would taste like (scary stuff for me).
While I was grocery shopping, I found lamb on sale for 20% off. I have never had lamb before and have wanted to try it. I am a little shy about how to cook lamb, so I went for the safest looking alternative, ground lamb.
I had to think really hard about what to pair this with. When I think of lamb, I think of Mediterranean flavors like rosemary, red wine vinegar, creamy cheeses, etc. When I think of Mediterranean, I also think of pasta. I eat more pasta than what I care to admit, but it is soooooooo good, especially homemade pasta! I will add pasta to the list of things I am not willing to give up like wine and coffee.
Naturally, I immediately thought of savory ravioli. I absolutely love ravioli stuffed with spinach and cheese. I figured why not add ground lamb to the mixture. Keeping the flavor profile in mind, I mixed into the ground lamb rosemary, garlic, salt, and red wine vinegar. I cooked it on medium heat until tender.
While that was cooking, I poured myself a glass of red wine and turned on some music to get into my cooking flow. Before I knew it, I was belting out Taylor Swifts “22” at the top of my lungs. I know what you’re thinking, but don’t judge me too hard, the girl knows how to write a catchy song! I digress, now back to the food.
I set the lamb aside to cool while I cooked the fresh spinach until it became wilted After the lamb was cooled down a bit, I added it to a mixing bowl with the chopped spinach, ricotta cheese, Parmesan, and garlic. After mixing all of it together, I added it to the ravioli sheets I made earlier in the day. It is the same recipe I used in my post “Gordon Ramsay is my Hero.”
I was apprehensive about the way this meal could turn out, I mean, I was kind of winging it, and I had a few glasses of wine. But, I will say, I was pleasantly surprised, so were my kids. The lamb paired really well with the cheese and spinach. I did not want to deter from the flavors of the ravioli, so I made a simple butter garlic sauce to go over it.
Lamb and Cheese Mixture
- 1 pound Ground Lamb
- 1 tbsp rosemary
- 1/2 tsp turmeric
- 2 tsp garlic granules
- 2 tsp onion granules
- Salt to taste
- 1/4 cup red wine vinegar
- 2 cups fresh spinach (boiled until wilted)
- 1/3 cup ricotta cheese
- 1/3 cup Parmesan Cheese
- 1 tbsp minced garlic
- Wine (for drinking)
- Music (for dancing)
- Take a swig of your favorite wine
- Over medium heat cook ground lamb with the seasoning and red wine vinegar, when done, set aside
- Add spinach to boiling water until wilted. With a tea towel, ring out as much water from the spinach as you can
- Chop spinach and add to the bowl
- Take another drink of wine and dance your way to the fridge as you grab the ricotta and Parmesan
- Add ricotta, Parmesan, and lamb in with the chopped spinach
- Pour another glass of wine
- Add mixture to your ravioli sheets, seal, and add to boiling water for 2 to 3 min.
- Top with butter garlic sauce and enjoy!