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🍽️ Tender Lamb Fillets with Ravioli and Colorful Spring Vegetables

612 kcal · 30 min · 4 servings

Ingredients

• Lamb fillets 600 g
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Garam Masala spice 1 tsp
• Thyme, fresh 10 g
• Carrots 2 pcs
• Green asparagus 1 bunch
• Sugar snap peas 200 g
• Onions, yellow 1 pc
• Cilantro, fresh 10 g
• Butter 1 tbsp
• Stuffed pasta, Ricotta Spinach 800 g
• Rapeseed oil 1 tbsp
• Vegetable broth 100 ml

Instructions

1. 1. Preheat the oven to 80 degrees Celsius. Set the function to top and bottom heat.
2. 2. Rub the lamb fillets with a little olive oil.
3. 3. Season the meat with salt, pepper, and Garam Masala.
4. 4. Set the seasoned fillets aside.
5. 5. Wash the thyme sprigs thoroughly.
6. 6. Dry the thyme sprigs.
7. 7. Peel the carrots.
8. 8. Cut off the ends of the carrots.
9. 9. Cut the carrots into bite-sized pieces.
10. 10. Wash the asparagus.
11. 11. Peel the lower third of the asparagus stalks.
12. 12. Remove the tough ends from the asparagus.
13. 13. Rinse the sugar snap peas.
14. 14. Halve the onion.
15. 15. Peel the onion halves.
16. 16. Dice the onion finely.
17. 17. Wash the coriander.
18. 18. Shake the coriander dry.
19. 19. Chop the coriander finely.
20. 20. Melt the butter in an ovenproof skillet over high heat.
21. 21. Sear the lamb fillets on all sides for about 2 minutes.
22. 22. Add the thyme to the skillet.
23. 23. Place the skillet in the oven for about 5 minutes.
24. 24. Bring a pot of salted water to a boil.
25. 25. Cook the ravioli for about 5 minutes.
26. 26. Drain the ravioli in a colander.
27. 27. Let the ravioli drip dry.
28. 28. Heat oil in another skillet over medium heat.
29. 29. Sauté the onions for about 2 minutes until translucent.
30. 30. Add the carrots and asparagus to the skillet.
31. 31. Sauté the vegetables for about 3 minutes.
32. 32. Add the sugar snap peas.
33. 33. Deglaze the vegetables with vegetable broth.
34. 34. Simmer the vegetables for about 3 minutes on low heat.
35. 35. Season the vegetables with salt and pepper.
36. 36. Slice the lamb fillets.
37. 37. Arrange the lamb fillets on a plate.
38. 38. Add the ravioli and vegetables to the meat.
39. 39. Garnish the dish with the chopped coriander.
40. 40. Enjoy your meal!

Nutrition per serving

• kcal: 612
• Protein: 36 g · Fett/Fat: 28 g · Carbs: 55 g