Agnolotti Or Ravioli With Braised Lamb And Asparagus

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1 tablespoon olive oil or butter

5 shallots, chopped

1 cup stock (vegetable, chicken or beef)

1 cup dry white wine

2 garlic cloves, chopped

Sprinkling chopped thyme, marjoram or basil

2 tablespoons butter

1 cup leftover braised lamb, cut in pieces

12 ounces agnolotti or ravioli (filled with mixed vegetables,

porcini mushrooms or sun-dried tomatoes)

1 bunch asparagus, trimmed, cut into bite-

size pieces

Grated Asiago cheese

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