Carrot Ravioli Dough:
- 3/4 cup all-purpose flour
- 3/4 cup semolina flour
- 1 cup chopped flour
- 3/4 tsp salt
- 1 tbsp olive oil
- 1/2 cup spinach, chopped
- 1 cup part-skim ricotta cheese
- Parmigiano reggiano, or mascarpone cheese (optional)
- 1/4 cup chopped pecans (optional)
- 1/4 cup red bell pepper, chopped
- 1/4 tsp crushed red pepper
- 3 to 4 large fresh basil leaves, finely chopped
- 1/2 tsp fresh thyme
- Salt & black pepper, to taste
There's nothing like the satisfaction of crafting your own ravioli from scratch at home. Which is why we're setting up for winter with this vegetarian carrot ravioli, packed with a spinach filling suitable to be enjoyed for everyone in the family.
Recipe via A Bit Wholesomely
Make the ravioli dough
In a microwave-safe bowl, place chopped carrots and add a tbsp of water. Microwave covered for 3-4 mins, until soft. Keep aside to cool.
Add cooled carrots to a food processor bowl. Save the remaining carrot water. Add salt and olive oil, and blend to a smooth paste.
Add the all-purpose flour and semoline. Mix until it comes together into a smooth dough. If dough is too wet, add flour, and if too dry, add the remaining carrot water 1 tsp at a time. The dough should be fairly firm and not sticky.
Transfer dough onto a lightly floured surface and knead by hand for about 5 minutes until smooth. Once done, wrap the dough into a bowl in cling wrap and let it rest for 30 minutes while you prepare the filling!
Make the ravioli spinach filling
Add ricotta cheese to a mixing bowl. Then, add the spinach, pecans (if using), red bell pepper, basil, thyme, red pepper, salt and black pepper. Mix well and set aside.
Shaping the ravioli
If using a pasta machine, flatten the dough slightly and cut into four portions. Take one portion and keep the other three wrapped in cling wrap.
Lightly dust the piece of dough with flour, and run through the pasta machine at low speed. Then, fold the dough into thirds and run it through the pasta machine again. Increase the speed after every pass. Once you've reached one long sheet (after 4 or 5 passes), fold the dough sheet in half and cut into two pieces.
On a floured surface, lay one half of the dough sheet. Scoop your filling with a tablespoon, and add tablespoons of filling onto the dough about an inch apart from each other. Lightly dampen the area around the fillings with water using a pastry brush, and then cover with the other half of the dough sheet.
Press on the dampened areas around the fillings to seal the dough sheets together. Cut with ravioli shaped cutters – dip cutter into some flour if it's sticking. Save the scraps and put them back into the food processor with some water (1 tsp at a time) until it forms another dough ball. Reuse until all the filling is used.
Collect all your ravioli pieces on a floured tray or sieve. Bring water to a boil and salt the water. Add ravioli pieces in and boil for 3 minutes. Drain, drizzle with some olive oil, and add any other pesto or pasta sauce of your choice. Serve & enjoy!
I don't have a food processor. Can I knead the dough by hand?
You can definitely achieve the dough mixture and fillings by hand. We still recommend using a pasta machine to roll out your pasta dough sheets though!