A savory meal perfect for the cold winter months.
Makes 24 ravioli
- Ingredients -
6 carrots, quartered
1 cup water
1 tablespoon brown sugar
1 tablespoon honey
small handful fresh Italian parsley, chopped
1 small shallot, sliced finely
1 cup semolina
2 eggs
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon shaved Parmesan
1 teaspoon fresh dill
- Tools -
Ravioli Rolling Pin
Weston Food Mill
Prepare the ravioli dough by making a mound of semolina, breaking the two eggs into the center, pouring in the olive oil, then using a fork to scramble the eggs in the center, and then mashing the eggs into the semolina. Continue until you have a ball of dough, then knead for a couple of minutes. Wrap the dough with plastic wrap and allow to rest at least 30 minutes.
Place carrots, water, brown sugar, and honey into a small pot over high heat. Cook carrots 30 minutes, or until completely soft and a little browned. Place the carrots into a
Weston Food Mill. Place the parsley and shallots into the pot and cook over medium heat until the shallots are translucent. While the shallots and parsley sweat, use the Food Mill to puree the carrots. Mix together the carrot puree, shallots, and parsley. Set aside.
Roll out the pasta dough with the
Ravioli Rolling Pin. Make two even sheets of dough. You can use a pastry cutter to make the sheets more uniform. Lay down one of the sheets, spread the carrot filling over half of the sheet, then lay the second sheet over top - aligning both sheets.
Press the sheets together firmly, creating pockets of ravioli, using the Ravioli Pin. Use a pastry cutter or butter knife to separate the ravioli completely (You could also tear them apart, but they won't be perfect then).
Toss the ravioli in olive oil, then sprinkle with dill and Parmesan.
