Lamb Ravioli with Indian Flavors - Continued

How to:


Start a large pot of boiling, salted water.

Start the curry cream - combine all ingredients in a heavy saucepan, bring to boil, then reduce heat and simmer until volume is reduced by half.



In a heavy skillet over medium heat, melt the coconut oil. Add the ground lamb, pepper, and the curry powder. Cook through, stirring constantly.




Drain well, then set aside in a mixing bowl. Add the cheese and egg, stirring well. Set aside.

In another bowl, combine all of the pasta ingredients, mixing either with a stand mixer or your hands until you have a moist, lightly sticky dough.



On a floured work surface, roll out the dough, cut circles to the size of your choice.




Brush half of each circle with an egg wash, then fill with lamb mixture, fold over and seal.




Cook in the boiling salted water in small batches, stirring once or twice to keep them from sticking. They'll float when they're done. Fish them out, drain well.

Serve generously drizzled in curry cream.