Lamb Ravioli With Nigella Seeds

Lamb Ravioli With Nigella Seeds

July 20, 2014

Wonton skins and leftovers make for a quick meal. I’d be lost without these little time savers there’s not much you can’t stuff into them! I had some leftover lamb stew from earlier in the week that I wanted to use up, so I grabbed a pack of wontons and made these lamb raviolis.

Category Main Dish
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


2 to 3 C Beef stock
Fresh thyme
1/2 Carrot, small dice
1 T Onion, small dice
2 Garlic cloves, minced
Frozen peas (optional)
2 T Parsley, minced
1 C Lamb, leftover, shredded
Wonton skins
Olive oil
Nigella seeds
Harissa oil (optional)
Red onion
Lemon, zested and juiced


  1. Bring the beef stock and thyme sprigs to a simmer over medium-low heat.In a small saute pan with a little drizzle of olive oil, cook the carrot, onion, and garlic until softened but not browned, just a few minutes. Season with salt and pepper. Let cool.
  2. If using peas, blanch them in the beef stock while the carrot mixture cools.In a bowl, toss together the carrot mixture, parsley, and lamb.
  3. Lay out a few wontons at a time, and place about 2 teaspoons of mixture in the center of each. Swipe edges with water and seal tightly. You can trim the excess dough from the edges if you'd like. These freeze well, so make and store any extras.
  4. Boil a few raviolis at a time until cooked. Do not crowd the pot! Serve on a heated platter, drizzling harissa oil and beef/thyme sauce all around. Garnish with nigella seeds and a simple salad dressed with fresh lemon zest and juice, red onion, salt, and pepper.

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