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Carrot ravioli with broccoli-ricotta filling
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4.5 from 2 votes

Carrot ravioli with broccoli-ricotta filling

Colorful and flavorful, these carrot ravioli are a delicious meal.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Fusion, Italian
Servings: 3 -4 - makes approx 44 ravioli
Calories: 598kcal
Author: Caroline's Cooking
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Ingredients

  • 9 oz carrots 250g, gives 4oz cooked weight
  • 4 oz broccoli 115g, gives 3oz cooked weight
  • 1 tbsp olive oil for roasting, approx
  • 2 eggs
  • 1 egg yolk
  • 2 cups all purpose flour 280g plain flour
  • 1 cup ricotta 240g
  • 1 clove garlic small

Instructions

  • Preheat oven to 425F/220C.
  • Peel and chop carrots into chunks, put in a roasting dish and toss in a little olive oil. Chop the broccoli into florets and any chunks of stem (some is fine) and put in another roasting dish, toss with a little oil (for both you want them gently coated, not swimming in oil).
  • Roast broccoli until gently brown, around 10min, and carrots until tender, around 35min.
  • Remove both from oven when done and allow to cool. Up to this stage can be done a day ahead.
  • To make the pasta, puree the carrot in a food processor (or blend, if it won't make it particularly smooth and you prefer a smooth texture) then add the eggs, egg yolk and salt and pulse until well chopped and mixed, scraping down as needed.
  • Add the flour about ½ cup at a time and pulse three or four times after each addition. Once all added, pulse until the dough comes together, away from the sides into a ball.
  • Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be soft but not sticky - if it is, add a little more all-purpose/plain flour as you knead.
  • Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
  • While the pasty is chilling, make the filling - blend together the broccoli, ricotta and garlic until well mixed then set aside (or chill if more than a few mins) until ready to make up the ravioli.
  • When ready, divide the dough into 4-6 sections and cover the pieces you aren't working with with a damp cloth to save them drying out. Prepare some trays by dusting them with flour.
  • As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (3-5 about right) until smooth, dusting with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 4 on my pasta roller.
  • If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each to the top with a teaspoon of filling.
  • Lightly dampen around the edges of each ravioli then roll another pasta layer to place on top, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
  • If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
  • Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.

Nutrition

Calories: 598kcal | Carbohydrates: 78g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 216mg | Sodium: 187mg | Potassium: 607mg | Fiber: 6g | Sugar: 5g | Vitamin A: 15054IU | Vitamin C: 39mg | Calcium: 252mg | Iron: 5mg