Lamb Ravioli with Yogurt, Garlic and Mint

Ingredients

 * 4 cups unflavored yogurt
 * 1 3/4 cups all-purpose flour
 * 1/2 cup whole-wheat flour
 * 1/2 teaspoon salt
 * 1 whole egg
 * 1 egg yolk
 * 1/2 cup water
 * 1 cup chicken stock
 * 4 garlic cloves -- minced
 * 2 tablespoons extra virgin olive oil
 * salt and pepper -- to taste 1/2 pound lean ground lamb
 * 1/2 small onion -- grated
 * 3 tablespoons minced parsley
 * rice flour -- as needed 1/4 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 1/2 teaspoon salt on a work surface. Make a well in the center. Mix together the whole egg, yolk and water; pour into the well in the flour. Using a fork, gradually bring the flour into the well to mix together. Using a pastry scraper and your hands, gather the mixture into a ball and knead for 2 to 3 minutes. It will be a rough dough. Wrap in plastic wrap and let rest at room temperature for 30 minutes. For the sauce: Pour the chicken stock into a saucepan and reduce over high heat to 1/2 cup. Combine half of the stock, the drained yogurt, garlic and olive oil. Mix with a wooden spoon until light and creamy. Season with salt and pepper. Set aside at room temperature.
 * 3) For the filling: Combine the lamb, onion and parsley; season with salt and pepper. Knead together for 2 minutes; set aside.
 * 4) Divide the dough into 4 equal pieces. Cover with an inverted bowl so the dough doesn't dry out.