LAMB RAVIOLI:In this episode of Raised on the Ranch, we are joined in the Food52 Test Kitchen by Mary Heffernan & her sister, Ann, of Five Marys Farms and Emily Ziemski, our food editor! This recipe has been passed down through several generations and is perfect for the holidays. "My mom, Jannie, frequently made our familys ravioli when my grandparents, Big Jim and Mary (or Marmar), were coming for dinner, often with lots of other family around. Because we made such a large quantity, it was a two-day operation. The first day, my dad would source all the ingredients and my mom would make the filling; the second day, wed gather around and help roll and form the ravioli. Big Jim always complimented my mom on how it turned out. My mom bases her pasta recipe loosely on one from Alice Waterss 1984 book Chez Panisse Pasta, Pizza, and Calzone. The recipe that follows will serve eight, but you can expand or contract the amounts for your own family. For best results, youll need a pasta-rolling machine to make the dough sheets; either a hand-crank or stand-mixer-attachment type will work fine. You can make the dough in advance, but its best to form the ravioli right after you roll the dough. (You can refrigerate or freeze the uncooked ravioli.)For generations, my family made ravioli with beef brains. At some point, eating brains fell out of favor in America, and we had a harder and harder time sourcing them. Once, when I was young, my dad was getting tired of calling around to find them. As the story goes, he decided to call one last butcher. Instead of asking for beef brains when someone answered the phone, my dad said, Hey, do you have any brains? The man on the other end said, Buddy, if I did, I wouldnt be working here. We laugh about it every time we make ravioli, but we dont use brains these days. I have modernized the filling with ground lamb from our ranch and replaced my familys traditional marjoram flavoring with mint. Its much easier to source and just as delicious!" ~Mary HeffernanCHAPTERS: 00:00 - Introduction00:55 - Make the Dough03:23 - The Filling06:22 - Rolling out the Dough08:17 - Assemble 11:19 - Boil the Ravioli13:00 - Plate & Serve!GET THE RECIPE:Lamb Ravioli: https://f52.co/3FEQdJOPRODUCTS FEATURED IN THIS VIDEO:Five Two Bench Scraper: https://f52.co/3FBxsqSDansk Kobenstyle Saucepan: https://f52.co/40hasHmMORE ABOUT RAISED ON THE RANCH:Welcome to Five Marys Farm, a Northern California ranch where Mary Heffernan and her husband Brian raise the finest quality meats, with the help of their four daughters - each of whom are also named Mary. In between ranch work and rodeos, the family gathers for meals made with high-quality homegrown ingredients, recipes they are passing from their family table to yours. MORE FROM FOOD52:Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8GET MORE OF FOOD52 BY CONNECTING BELOW:Website: https://food52.comOur Shop: https://food52.com/shop Facebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterRELATED VIDEOS:Simple Garlic and Butter Pasta Sauce: https://youtu.be/xxvjfByELAE?si=lt0qzSPSuoAtzznxFounders in the Kitchen: Amanda & Mary Talk All Things Ranch Life: https://youtu.be/XfodQbsPTls?si=bzJCATz5T-Jw57L5WATCH MORE VIDEOS WITH FIVE MARYS:Five Marys Pizza Party: https://youtu.be/cP4MoAkVLy4?si=F8XoLI73azKYqmx7Steakhouse Flavor at Home: https://youtu.be/jAgH1oODMYc?si=i9nQ-DuCVLTAKqLV
