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St Patrick's Day Irish Stew Ravioli (Guinness Lamb with Irish Whiskey Cream Sauce)



Happy St. Patrick's Day! The day we dress in green, get a little wobbly at the bar (or in the kitchen), and for those of us that aren't... pretend we're Irish for a day.


When I think about St. Patrick's Day, I think about not only about green beer or Irish whiskey, but the great food that has come from the Emerald Isle, such as boxty's, corned beef and cabbage, shepherds pie, and the delicious Irish stews. Irish food is always hearty and delicious, and has that amazing home cooked taste.


For my St. Patrick's Day post this year, I wanted to try and come up with something outside the box, as opposed to recreate a traditional dish. I have always loved an Irish stew, and went with that inspiration. I used pasta dough instead of potatoes, but the rest of the ingredients are all consistent with a traditional Irish lamb stew... lamb, bacon, yellow onions, carrots and peas. The result was actually amazing and something I would make even when it isn't St. Patrick's Day! It's hearty, but the pasta dough is still light, and the sauce added just the right amount of richness to the dish to balance the lamb filling.




There are different, great cuts of lamb to use. I used a lamb leg, and marinated and cooked it in Guinness, with some garlic and fresh rosemary. When making the filling, I cooked the onions, garlic and carrots together, then added a bit of Guinness and combined it all with the lamb. The pasta dough is homemade (that's a post for another day), and the sauce is an alfredo-style, with mushrooms, peas and Irish whiskey (I used Writer's Tears. Its amazing in the sauce, and even better from a glass, while making the sauce).




This dish does take a bit of time and effort, but it is absolutely worth it. And feel free to mix it up if you don't want to buy or make pasta dough. You could easily add the ingredients to a fettuccine, or other noodle and get the same great result. You know me by now, I always encourage getting creative in the kitchen!


I hope you enjoy this St. Patrick's Day ravioli and that it make it to your dinner tables to enjoy with friends or family.


Have a fun and safe St. Patrick's Day! Sláinte!


- The Kid


INGREDIENTS

Lamb Filling

1 lb lamb (I used a leg)

4 cloves garlic

fresh rosemary

1 can Guinness beer

1 carrot (grated)

1/2 yellow onion (chopped fine)


Irish Whiskey Cream Sauce

1 tbsp olive oil

4 tbsp butter

1 cup heavy cream

1/2 cup green peas

2 cremini mushrooms

1/2 cup Parmesan cheese (grated)

salt and pepper

1/3 cup Irish whiskey


DIRECTIONS

For the filling

1. Cut lamb into medium sized pieces. Place in a bowl and season with salt and pepper, fresh rosemary, and cover with Guinness (minus 2 tbsp set aside). Let marinade for 1 hour (or more). This is a great time to pour an Irish whiskey!

2. When the lamb is done marinading, pre-heat the oven to 300F. In a cast iron pan, over high heat, put 1 tbsp of olive oil. Place lamb pieces in the pan and sear on both sides. Add 3 cloves crushed garlic, 1 sprig of fresh rosemary, and 3/4 cup of guinness marinade into the pan, and roll lamb pieces in the mixture. Place in the oven and bake for about 1 hour.

3. When the lamb has cooked, let it rest in the pan on the stove. In a medium frying pan, add a drizzle of olive oil, the grated carrots and chopped yellow onion, and cook on medium high heat until the onions start to brown. Add 2 tbsp Guinness and cook for an additional minute until the beer has absorbed.

4. Add the lamb and vegetables, as well as a little bit of salt and pepper to a bowl or food processor, and combine until shredded and mixed together.

5. If making raviolis, roll your dough into sheets and place 1-2 tsp of filling per ravioli. Fold your dough (brushed with water) over the filling and seal.

6. Probably time for another Guinness or Irish whiskey now...


Irish Whiskey Alredo

1. In a medium pan, on medium high heat, add 1 tbsp olive oil, chopped mushrooms, salt and pepper and cook for about 1 minute.

2. Add Irish whiskey and cook for another minute. (I did flambé here)

3. Add butter and melt into mixture, then add the heavy cream. Reduce heat to medium low.

4. Add Parmesan cheese and stir to combine. Taste sauce to see if it needs any more salt or pepper. Let sit on low heat until it thickens, stirring often.

5. Stir in peas and cook until they are tender, about 2 minutes.


Cheers!



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