19 Oct 2010

Lamb - Mint Tortellini with a Yogurt - Pimenton Dolce Sauce

For tortellini stuffing:

1lb of Ground Lamb

1 cup OIKOS yogurt

1/2 cup finely chopped sweet onion

2 Tablespoons finely chopped fresh mint

2 Tablespoons chopped roasted pine nuts (you can substitute walnuts or pistachio nuts if you have them on hand)

1 egg

1 teaspoon of Pimenton Picante


For pasta:

2 cup All Purpose Flour

2 large eggs

1 teaspoon salt

1 Tablespoon Olive oil


Put AP flour out on a flat surface and create a well in the middle of the pile. In the well made of the all-purpose flour, break open the eggs and place in well with salt and olive oil. Using a fork, whisk the egg, olive oil and salt together bring in the walls of the flour a little at a time. When the dry (flour) starts to be Incorporated with the wet (egg, etc.) start to knead the mass together until smooth. If the dough is too tacky or sticky, add and knead in more flour. 

The pasta dough should rolled out using either a hand or electrical pasta machine. The pasta should be rolled out as thinly as possible. The classic rule is that you should be able to read the newspaper through the rolled out dough. 


In a hot pan add a touch of olive oil and sauté onions until translucent. Remove from pan and hold to the side. In the same pan, place ground lamb and brown off until it is full cooked. Place in a strainer with cooked onions and allow fat to strain off and cool down.

Place onion/lamb mixture in bowl with mint, nuts, egg, yogurt and salt and pepper; add Pimenton Picante and mix thoroughly. Taste the mixture for salt and pepper. 

The stuffing can be used with fresh pasta or wonton skins (which can be found in your local Asian market freezer). You can also cook the tortellini straight away or put in freezer until ready to use. 

Bring a large amount of well - salted water to a rolling boil and add prepared tortellini. When the pasta comes up to the top, let it boil for a few minutes more and remove with a slotted spoon. Make to drain as much water as possible. Place pasta in a warm bowl and toss with a 1/2 cup of Greek Yogurt, a sprinkling of Pimenton Dolce and salt and pepper.