Roast Lamb Lung with Mango Ravioli

Knead a firm pasta dough from flour, salt and some mango juice and let it rest for 30 minutes. Knead again firmly and roll out thinly with a rolling pin (or run through a pasta machine). Cut dough into 5 x 10 cm squares (or cut out circles). Core the mango, chop the pulp and mix with a little salt and a splash of vinegar. Now spread about 1 teaspoon of filling mixture on each, fold the dough, moistening the edges a little with water to press them firmly together. Salt the lung roast. Cut garlic into strips and stick (lard) them into the meat. Heat some oil in a pan and sear the meat briefly on both sides. Cook in the preheated oven at 90 degrees for about 5 minutes. Meanwhile, mix the breadcrumbs with the finely chopped mint leaves. Remove the meat, roll in the mint crumbs and bake again at 200 degrees top heat for 2 minutes. In the meantime, cook the ravioli with a little mango juice at 90 degrees in a steamer for 5 minutes (or steam in a pot with a steamer insert for about 7 minutes). Lift out ravioli and toss briefly in hot olive oil. Arrange on plates. Slice the lung roast au gratin and place on top. Briefly boil up some mango juice (possibly also the remaining in the steamer) with the Traminer and drizzle all around.

Preparation Tip:

Soft, ripe mangoes make the filling taste sweeter, while harder mangoes give a fresh, tangy flavor.

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