Similar to many other Food52ers this came to me in the middle of the night, I went to bed thinking of salads and fritters and all of the sudden "PASTA". I think the flavor of blood orange plays very nicely with lamb, there's a specific sweetness to them that regular oranges do not have. The next day I gathered the ingredients and went to work, first on the ragu and the next day the pasta, coincidentally (and because of lost snow day class) it was lamb ragu day in class this week. I re-made the ragu using chunks of lamb in stead of ground lamb, and we used it to stuff raviolis. My instructors comment was 'This is f***ing good". I am not an expert pasta maker, I'm including a text book pasta recipe, but I think you could use store bought fresh pasta, though it will miss a touch of mint.

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