Mix all dough ingredients together in a bowl and kneed until well combined. Sprinkle with flour, cover with plastic wrap and set aside for 30 minutes to rest. Boil potatoes until soft and put through a ricer (or mash) to produce fine particles. Add salt, Parmesan, olive oil and lemon zest. Mix and refrigerate. When mix is cool place in a piping bag. Separate dough into 2-4 portions. Roll one portion into a flat sheet through a pasta machine or using a rolling pin, before folding back on itself. Repeat this process several times until the pasta is silky, smooth and at your desired thickness. Repeat with the remaining portions.
Place one prepared pasta sheet on a well-floured work surface. Pipe the filling into small heaps spaced at 5cm intervals in rows leaving a 2cm border around the edges. Brush around the filling with water – this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets. Cut between the filling to make 5cm-square ravioli. Ideally, use a ravioli cutter. Transfer the ravioli to a tray lined with floured non-stick baking paper. Continue with the remaining pasta and filling. Cover until required.
In a heavy based pot add olive oil and sweat off vegetables with garlic
and herbs. In a skillet, sear lamb. Add seared and seasoned lamb to the
pot and add honey and white wine. Cook until liquid has evaporated.
Add chicken stock and tomato, cook until lamb is tender. Add salt to
taste.
Cook half the ravioli in a large saucepan of salted boiling water for
3-4 minutes or until they float to the surface. Use a slotted spoon to
transfer to a plate. Repeat with remaining ravioli. Pour over Lamb Ragu.