Lamb and Cabbage Ravioli

Method

1. Cut the lamb loin and shoulder into medium pieces. Roast in a pan with a pinch of salt.
2. Meanwhile, blanch the savoy cabbage cut into strips in boiling water for a few minutes. Add to the lamb.
3. Grind the lamb and cabbage mixture using a meat grinder or blender.
4. To the ground mixture add ricotta, parmesan, one egg yolk, salt, and nutmeg. Mix well to form the filling.
5. Prepare a lamb broth using the lamb trimmings and bones (from the meat) with water and salt. Simmer.
6. Make the pasta dough: 10 whole eggs, 1 kg flour, a pinch of salt. Knead until smooth and roll out into a thin sheet.
7. Fold the pasta sheet in half, leaving the top edge slightly longer. Use a stamp to mark the pasta, place filling generously, then cover and press out air with a smaller inverted stamp. Cut out ravioli with the original stamp.
8. In a pan, melt a knob of butter and add a little lamb broth. Drop in the ravioli and a few fresh savoy cabbage leaves. Cook gently.
9. Prepare parmesan chips: sprinkle grated parmesan on a baking sheet and bake until crispy.
10. Once the ravioli are cooked, add a pinch of parmesan to the pan to thicken the sauce.
11. Plate: alternate ravioli and cabbage leaves, add parmesan chips, drizzle with lamb broth, a dusting of parmesan, and a drizzle of olive oil.