The Technique: How to Shape and Fill Ravioli
This is our take on a classic ravioli shape—the one you think of when the image of ravioli comes into your head, which hopefully happens all the time. The best part about this shape is its versatility. You can fill it with basically whatever you want, as long as it fits in the dough. Kale and ricotta? Sure. Crab and artichoke? Go for it. A whole head of broccoli? Eh, maybe not.
For this recipe we use a lamb shank that is so sublimely tender, it melts in your mouth just as quickly as the dough that surrounds it.