Lamb Ravioli with Yogurt, Garlic and Mint

Ingredients

 * 4 cups unflavored yogurt
 * 1¾ cups all-purpose flour
 * ½ cup whole wheat flour
 * ½ teaspoon salt
 * 1 whole egg
 * 1 egg yolk
 * ½ cup water
 * 1 cup chicken stock
 * 4 garlic cloves — minced
 * 2 tablespoons extra virgin olive oil
 * salt and pepper — to taste
 * ½ pound lean ground lamb
 * ½ small onion — grated
 * 3 tablespoons minced parsley
 * rice flour — as needed
 * ¼ cup coarsely chopped mint leaves

Directions

 * 1) Place the yogurt in a cheesecloth-lined strainer and let drain for 1 hour.
 * 2) For the dough: while the yogurt is draining, combine the white and whole-wheat flours and ½ teaspoon salt on a work surface.
 * 3) Make a well in the center.
 * 4) Mix together the whole egg, yolk and water; pour into the well in the flour.
 * 5) Using a fork, gradually bring the flour into the well to mix together.
 * 6) Using a pastry scraper and your hands, gather the mixture into a ball and knead for 2 to 3 minutes.
 * 7) It will be a rough dough.
 * 8) Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Sauce

 * 1) Pour the chicken stock into a saucepan and reduce over high heat to ½ cup.
 * 2) Combine half of the stock, the drained yogurt, garlic and olive oil.
 * 3) Mix with a wooden spoon until light and creamy.
 * 4) Season with salt and pepper.
 * 5) Set aside at room temperature.

Filling

 * 1) Combine the lamb, onion and parsley; season with salt and pepper.
 * 2) Knead together for 2 minutes; set aside.
 * 3) Divide the dough into 4 equal pieces.
 * 4) Cover with an inverted bowl so the dough doesn't dry out.