Ingredients 4 persons For the ravioli dough • 100 g water • 500 g flour • 2 eggs • 4 egg yolks • Fleur de sel • Salt
For the lamb confit • 1/2 lamb shoulder (600 g) • 50 cl vegetable broth • 1 white onion • 1 garlic clove • 1 sprig of fresh mint • Laurel • Thyme • Some butter • Some olive oil • Salt and pepper from the mill For the crushed zucchini • 2 beautiful courgettes • 1 untreated yellow lemon • 10 cl vegetable broth • Olive oil • 1 pinch of salt
For the finishing touch
• 5 cl vegetable broth
• 50 g unsalted butter
• A few mint leaves
The ravioli dough: the day before, mix the flour, whole eggs and yolks with 10 cl of water. Work the dough twice for 10 min. Make a ball, put it in cling film and place in the refrigerator. The same day, roll out the dough and cut circles of 8 cm in diameter. Put it in the fridge. Lamb confit: peel the onion. Chop it finely. Heat the butter and olive oil over medium heat in a pressure Cooker. Cook the onion for 2 to 3 minutes without letting it brown and stir constantly. Generously season the lamb with salt and pepper. Brown it over a higher heat with the onion. Pour in the vegetable broth and cover the pan with the lid. Bring to the boil and cook for 40 minutes from the moment the pan begins to whistle. Remove from the heat, let the pressure drop and open the pan. Take out the meat and shred it in a deep dish. Filter the juice through a sieve. Add some of this cooking juice and the chopped mint to the meat. Adjust the seasoning if necessary. Place in the refrigerator. The zucchini mash: rinse the zucchini. Cut them in four lengthwise, then into thin slices. Cook them for 3 minutes in a saucepan with a dash of olive oil and some salt. Pour in the vegetable broth and boil. When it has evaporated well and the zucchinis are cooked, mash them with a fork. Add the lemon zest. Remove from the heat and adjust the seasoning if necessary. The assembly of the ravioli: add 1 tablespoon of lamb confit on a circle of pastry. Moisten the rim, cover with a second circle and press the edge to weld the two pastes, taking care to expel all the air. Cut into small round raviolis of 3 centimeters in diameter. Lightly brown the ravioli in the butter. Add the vegetable broth and cook, stirring often, until the juice is smooth. Add a bit of butter to glaze the ravioli. Finishing and dressing: place the crushed zucchini on the plates by using a metal circle. Add the ravioli and pour the rest of the cooking juice over it. Decorate with some mint leaves.