In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside.
Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.
Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal.
Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well.
Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.
In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Adrian Tonon