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4 portion(s)


  • 30 g parmesan cheese, cut in pieces (2 cm)
  • 200 g pasta flour, plus extra for dusting
  • 2 large eggs
  • 1 tsp fine sea salt
  • 1 tsp olive oil, plus extra for greasing


  • 1 lemon, 1 strip thin peel
  • 2 sprigs Fresh parsley
  • 200 g ricotta cheese
  • 2 tsp caster sugar
  • 1/2 tsp fine sea salt
  • 1 pinch ground black pepper
  • water, for brushing

Lamb Ragu

  • 1 clove garlic
  • 30 g onion
  • 20 g extra virgin olive oil
  • 600 g lamb leg meat, boneless, diced (1 cm)
  • 700 g Tinned tomatoes
  • 100 g water
  • 2 sprigs Fresh parsley, leaves only
  • 1 tsp fine sea salt

Recipe's preparation

  1. [size= 9.0pt]Place Parmesan in mixing bowl and grind 10 sec/speed 10. Transfer to a bowl.[/size]

  2. Place flour, eggs, salt, oil and 1 tsp reserved grated parmesan in mixing bowl then knead 2 min/Dough mode. Meanwhile, grease Varoma tray with olive oil and set aside. Tip out onto work surface and bring together into a ball, wrap in cling film and set aside while making filling. Clean mixing bowl.
  3. Filling
  4. Place lemon peel and parsley in mixing bowl then chop 15 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  5. Insert butterfly whisk. Add ricotta, sugar, salt and pepper then mix 5 sec/speed 3.
  6. Divide reserved pasta mixture into 4 equal-sized pieces. Roll each dough piece into a long strip (approx. 40 cm x 10 cm) as thin as possible on a well floured surface using a rolling pin or pasta machine. Fold each strip in half lengthwise to mark the middle, then unfold.
  7. Place teaspoons of filling along one half of dough strips at approx. 3 cm intervals. Lightly brush water on pastry around filling using your finger or a pastry brush. Fold strips of dough over the filling, press gently to release any air and to seal dough around filling. Cut out ravioli with a pastry cutter or knife and place in oiled Varoma tray. Clean mixing bowl.
  8. Lamb Ragu
  9. Place garlic and onion in mixing bowl then chop 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  10. Add oil and lamb then cook 10 min/100°C/Counter-clockwise operation/speed 1. Scrape down sides of mixing bowl with spatula.
  11. Add tinned tomatoes, water, parsley and salt then cook 15 min/Varoma/speed 1. Meanwhile, prick each ravioli with a cocktail stick to release air.
  12. Place covered Varoma into position and cook 20 min/Varoma/speed 1.
  13. Transfer ravioli to a serving bowl andpour over ragu. Cover with cling film and allow to stand for 2 minutes. Gently stir then sprinkle with remaining reserved grated Parmesan to serve.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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