Lamb, Spinach, Manchego and Feta Ravioli

• Thomas Keller's pasta dough
• 1 lb ground lamb
• 1/2 cup feta
• 1/2 cup shredded manchego
• 2 shallots
• 3/4 cup minced fresh spinach
• splash of red wine vinegar
• olive oil
• salt and pepper to taste

Make the pasta dough, form into a ball and refrigerate overnight. 

Sauté the shallots and garlic for a few minutes over medium-high heat until shallots start to turn clear. Splash in some red wine vinegar and let it sizzle for a second, then add the ground lamb and cook until the pink is just gone, breaking up with the spoon. Add spinach and sauté until wilted. Remove from heat, then sprinkle manchego and feta over the top and mix in. At this point you can refrigerate the filling or go straight to making the pasta. (Recipe credit: Adventures in Chicken). Also, fun tip, stirring any leftover mixture into a potato/egg scramble with some gruyere makes for a pretty delicious Sunday brunch.

Roll the pasta dough out fairly thin (ideally with a pasta roller attached to a Kitchenaid). Cut into two identical squares/rectangles. Place a dollop of filling every few inches on one of the two squares (how much and how far apart will depend on how big you want your ravioli). Place the second square of pasta dough over the first, and use your fingers to press down and seal around each pocket of filling. Use a knife to cut the grid, then groom each individual ravioli until it looks like a ravioli (for me this meant cutting off some extra pasta dough and thinning out the edges a bit). Place finished ravioli on parchment paper on a baking sheet and refrigerate 1-2 days. When you're ready to eat them, bring a large pot of water to boil with a generous pinch of salt. Add the ravioli and cook at least until they float to the top. 

NOTE: This ravioli recipe would be good with a ton of different sauces, or even in soups. Here is how I prepared them the first time I made them: 

White Wine Blanched Tomato Reduction

• 1 Tbsp olive oil
• 1-2 garlic cloves, minced or crushed
• 1 anchovy
• 1 splash of red wine vinegar
• 1 cup dry white wine (sauv blanc or similar)
• 1 blanched, peeled and diced/squished heirloom tomato
• 1 Tbsp fresh lemon juice
• 1-2 Tbsp salted butter
• salt and pepper to taste

Heat olive oil in a pan over medium high heat. Add garlic and anchovy and stir until anchovy disintegrates (don't let garlic burn). Add a splash of red wine vinegar and let it sizzle for a second, then add the white wine and the tomato. Cover and let simmer for 10-15 minutes until the wine reduces and the tomatoes begin to dissolve. Remove from heat, add the butter and lemon juice and let stand until butter melts, then stir to incorporate. 

Toss sauce with ravioli (or anything else), garnish with minced chives or parsley and serve immediately.