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Ravioli with kuyrdak-inspired filling

Kazakh Edition
Square ravioli in melted butter on a plain plate, one cut open to show a dark chopped filling

kuyrdak in the filling

Egg-pasta ravioli filled with finely chopped kuyrdak, in melted butter

The ravioli filling is ready-made kuyrdak, chopped fine and moistened with a little stock.

Cook it

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Servings
4
Time
1 h 45 min
1 h 15 min of it active

Ravioli. Kuyrdak has swapped the kazan for thin pasta. The fry-up of lamb with liver, heart and kidneys is chopped fine and sealed into little squares.

Ingredients

  • 200 g plain wheat flourwhite wheat flour, called all-purpose in the US
  • 2 eggslarge hen’s egg, about 50 g without the shell
  • 250 g kuyrdaka Kazakh fry-up: lamb with liver, heart and kidneys, fried in tail fat with onion
  • 2 tbsp stockhomemade beef, chicken or vegetable stock, without stock cubes or concentrates
  • 1 tbsp fine saltordinary table salt
  • 60 g buttermade from cow’s milk
  • 8 g sagefresh sage leaves

Method

  1. Tip the flour onto a clean worktop in a heap, make a hollow in the middle and crack in the eggs. Work the flour in from the sides bit by bit until a dough forms, then knead it for about 8 minutes, until smooth and springy. Do not taste the raw dough: it contains raw eggs. Put it in a covered box and chill for 30 minutes.

  2. If the kuyrdak has just come off the heat, let it cool and get it into the fridge within 2 hours. Chop the cold kuyrdak finely with a knife, fat and onion included, until no piece is bigger than a pea. Stir in the cooled stock: the filling should hold together in a lump without being wet.

  3. Cut the dough in two and keep one half under a damp cloth. Roll the other out as thin as you can, on the last or second-to-last setting of a pasta machine or with a rolling pin on a floured worktop. Roll out the second half the same way.

  4. Cut the sheets into long strips. Along one half of each strip, set heaped teaspoons of filling in a row, 4 cm apart. Brush the pasta around them with water, fold the other half of the strip over and press it down firmly around each mound. Cut into squares and check that every one is well sealed.

  5. Bring a large pan of water to the boil and salt it. Boil the ravioli in batches for 5 minutes, until the pasta is done and the filling is hot right through: 70 °C in the middle for at least 2 minutes. Lift them out with a slotted spoon.

  6. Melt the butter in a wide frying pan over a medium heat, add the sage leaves and let them sizzle until the butter turns golden. Tip in the ravioli and turn them gently so the butter coats each one. Serve straight away, hot.

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