Carrot-Ricotta Ravioli

Recipe printed from chiknpastry.com

Carrot-Ricotta Ravioli
Adapted from Food & Wine, October 2010; makes 40

time commitment: 1 - 1.5 hours

ingredients
filling
3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)
1 T olive oil
Salt and freshly ground pepper
2 t unsalted butter
1 T minced shallot
1 T half and half
5 ounces ricotta cheese (~1/2 c)
6 T freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
1 large egg yolk

ravioli
2 cups all-purpose flour
1/2 teaspoon fine sea salt
Pinch of freshly grated nutmeg
1 tablespoon semolina flour, plus more for dusting
3 extra-large eggs
1 tablespoon extra-virgin olive oil

sauce to serve with (tomato, melted butter/cheese, etc)

special equipment: pasta machine, either hand-cranked or a KitchenAid attachment; 2 1/2" cookie cutter

instructions
Preheat oven to 400 F.

Prepare the dough. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.

Meanwhile, roast the filling: In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.

In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.

In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, Parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.

Make the ravioli: Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5-by-4-inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Roll the dough through at successively narrower settings, two times per setting, until it is thin enough for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.

Brush any semolina off the dough. On half of the dough, spoon 10 1-teaspoon mounds of filling in two rows of 5, spacing apart by about 2 inches. Cover with the other half of the dough and press down gently to get rid of any air. Using a 2 1/2" cookie cutter, cut out 10 ravioli. Using the tines of a fork, seal all the way around each circle, and place ravioli on a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.

In a large pot of boiling salted water, cook half of the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve. (Ravioli, uncooked, can be frozen at least a month in advance. Freeze them individually on a baking sheet, then toss them into a bag together until needed.)

Serve with warmed tomato sauce, or some melted butter & cheese. Or with the sauce of your liking :).

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