Ravioli Spotlight: Artichoke Feta

Welcome to another chapter in this journey of ravioli!  We’re going to talk about our Artichoke Feta ravioli today.  We would suggest something that goes along with the briny nature of both feta and the oil cured and kalamata olives that are in this fillings, along with the artichokes.  A lemon vinaigrette, or lemon infused olive oil, or our sun dried tomato pesto would pair well with the Mediterranean flavors of this ravioi, but for a main course, pairing it with braised lamb and a mint-pea coulis is a great springtime dish that would make a hit on Easter Sunday or a Passover celebration.  The braised lamb can be prepared ahead of time and reheated in its braising liquid.

Preheat oven to 375. In a large dutch oven or stock pot, heat canola oil on medium high heat.  Take 1 tsp of kosher salt and black pepper, season your lamb, then sear in hot pan.  Add your mirepoix (carrots, onion, celery) and saute for a minute, then deglaze with Classic Beef or Vegetable stock.  Add mint stems and cover, put in oven, checking after 2 1/2 hours.  I like to stab a piece of the meat with a toothpick, if it slides out without effort, your lamb is done braising.  Otherwise, cover it again, and check after another half hour until it is done.  Drain and reserve braising liquid, and once lamb is cool, pull meat from bones and silver skin if necessary.  Reheat lamb in braising liquid before serving.

While lamb is braising, get a blender, and add your peas, garlic, large mint leaves, lemon zest and juice into a blender or bowl with immersion blender.  Reserve some mint tops for garnish, then drizzle EVOO while blending until smooth.  Pass through china cap or fine strainer, taste, season with salt and pepper, then serve over boiled ravioli at room temp,  top with braised lamb and garnish with mint tops, crumbled feta, or more english peas.