Carrot Ricotta Ravioli with Brown Butter Sage Sauce and Crushed Pecans

When the mood to be hands-on and creative strikes, making ravioli can be a pretty therapeutic experience, from rolling out your own pasta sheets to cutting up the little squares by hand like a good nonna. These delightful parcels of creamy ricotta and cheese brings to the fore the goodness of fresh produce, and is perfect for Easter, where the best things are born again.

Photo by Cookism S.
Adapted from cookism.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from cookism.net

Ingredients

  • For ricotta-carrot filling:

  • 3

    large carrots (about 450g), cut into chunks

  • 1

    tbsp olive oil

  • Salt and black pepper to taste

  • 1

    tbsp unsalted butter

  • 1

    shallot, minced

  • 1

    tbsp heavy cream

  • 1/2

    cup ricotta cheese

  • 6

    tbsp Parmigiano-Reggiano, grated

  • Pinch of ground nutmeg

  • 1

    egg yolk

  • For carrot pasta:

  • 150

    g ‘00’ flour, plus more for dusting

  • 50

    g semolina flour

  • Pinch of salt

  • 1

    egg + 1 yolk (reserve remaining egg white in case the dough is too dry)

  • 2

    tbsp of carrot puree (from the filling)

  • For brown butter sage sauce (per serving):

  • 20

    g butter

  • 4

    sage leaves

  • 1

    tbsp pecans, crushed

  • Pinch of black pepper

Directions

1. Preheat oven to 200C. In a baking tray, toss carrots with olive oil and a pinch of salt and black pepper to taste. Cover the tray with foil and bake for about 30 minutes until tender. Puree carrot in a food processor and reserve 2 tbsp of carrot puree for the pasta dough. Leave the rest of the puree in the food processor to cool slightly. 2. To make the pasta dough, mix ‘00’ flour, semolina together, salt and tip them onto a working surface. Form a well in the middle and crack in the eggs, followed by 2 tbsp of carrot puree. Using a fork, beat the eggs and carrot puree and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it’s time to get your hands working. If dough is too dry, add a little egg white. Knead the dough by pulling the dough away from you and rolling it back. Repeat until the flour is absorbed into the dough. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form the dough into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 3. In the meantime, prepare the filling. Melt butter in a small pan. Add minced shallot and cook for a few minutes until softened and fragrant. Add shallot-butter mixture and cream into the food processor containing the carrot puree. Blend until smooth and transfer the puree into a mixing bowl. Stir in ricotta, Parmigiano Reggiano, egg, nutmeg, salt and black pepper to taste. Stir till well combined and transfer the filling into a piping bag. 4. Divide rested dough into 2 sections with a scraper and keep half of the dough covered with a plastic wrap. Flatten the other half of the dough with your fingers and roll the dough through the pasta machine starting with the widest setting. Fold the dough into half and run the dough through the machine a few more times. Subsequently, click a setting down and run the dough through till you reach your desired thickness. Flouring the pasta sheet periodically will prevent them from getting too sticky and hence easier to handle. The dough thickness for this recipe is No. 7 or 8 on our Ampia 150. Cut the pasta sheet into half and lay them side by side on a dusted workspace. Lightly brush one of the pasta sheets with water and pipe a tablespoon of filling about an inch apart. Cover it with another half of the pasta sheet. Press around the filling to seal. Cut ravioli into squares with a fluted roller cutter, about ½ inch around the filling and place it on a floured tray. Repeat the steps until most of the dough and filling are used up. Scraps can be reused, add a little water if they are too dry. Knead to incorporate. 5. To cook the ravioli, season water with salt (every litre of water with 1 tsp of salt) and add them into a good simmer. Cook for about 2 to 3 minutes or until the pasta dough is cooked and floats to the top. Transfer the onto a warm plate. 6. While ravioli is cooking, make a quick brown butter sage sauce. Add butter, crushed pecans, sage leaves and a pinch of black pepper in a pan over medium heat. Cook till butter is brown and bubbling and sage leaves are crisp. Drizzle sauce over ravioli and garnish with grated Parmigiano Reggiano to serve.

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