Lamb ravioli w/ hazelnut and mascarpone

1. To make filling, combine lamb, cheeses, hazelnuts, basil, garlic, egg YOLKS, salt and pepper in a food processor

2. Blend until becomes a doughy consistency

3. Use a 1Tbs measuring spoon and scoop balls into approximately 24 wrappers

4. Brush egg white onto edges of each of the 24 wrappers and cover with second wrapper and press edges to seal

5. Meanwhile, bring a large pot of water to a boil with 2tsp salt

6. Reduce to a gentle boil and add ravioli in batches

7. Cook about 3 minutes per batch

8. Remove and keep warm

9. Serve with sauce

10. To make sauce, combine cider, ginger, and salt in a small saucepan over medium-low heat

11. Reduce sauce to a syrup consistency