Roasted Carrot Ravioli with Mascarpone Thyme Filling
I told myself at the beginning of this year that I was going to cook more of the things that I love to cook. Homemade pasta is one of those things. There has been, and I’m sure will be always be, something so magical to me about mixing: flour, eggs and salt and watching them transform right before my eyes. Homemade pasta is good, down home, from scratch cooking that’s absolutely achievable but yes it does take some practice. This my friends is my most favorite homemade pasta to date. I’m not even going to lie I ate more than I should have. I couldn’t help myself they were THAT good. I now have on my stretchy pants and you’ll find me on the treadmill for the rest of the week. Was it worth it? Yep.
It starts with a tray of slow roasted carrots and garlic. I ALWAYS have to roast more carrots than I need because I can not resist them to save my life. You can do this step ahead of time. Make a nice big tray to go with your dinner and reserve a few to puree for pasta the following day. You won’t ever hear me complaining of too many carrots. The pasta is best made using “00” flour. In my neck of the woods (boonies) it’s not easy to find so I rely on my bff Amazon. Prime.
I use my KitchenAid stand mixer and rolling attachment for pasta making these days. If you don’t have a stand mixer you can absolutely do this by hand and skip your workout for the day. The filling can be piped on or scooped out depending on how fancy you’d like to get. Just remember don’t overfill. It’s not pretty when they explode in the water. Trust me. The dough makes enough for quite a load of ravioli. I get 96 small/medium ravioli from this dough. I figure if I’m going to take the time to make them I might as well make plenty to have on hand for later. They freeze beautifully.
Eggs, Flour, Salt and Roasted Carrots. This my friend is a good thing you’re going to be talking about for a while.
- 3 1/2 cups 00 flour + additional for work surface
- 3 eggs
- 1/4 teaspoon kosher salt
- 1/2 cup roasted carrot puree
- 2 cups ricotta
- 1 cup mascarpone
- 1/4 cup roughly chopped fresh thyme
- Into your stand mixer add flour, eggs and salt. On low speed mix until somewhat combined. Add carrot puree. Continue mixing until a ball has formed. Scrape the edges of the bowl as necessary. NOTE: If mixture is too “wet” add additional flour. If mixture is too “dry” add more carrot puree.
- Switch to dough hook and knead dough until it is tacky but no longer sticky.
- Wrap dough ball in plastic wrap. Transfer to refrigerator to rest for at least 30 minutes.
- While dough is resting, into a medium bowl add: ricotta, mascarpone, thyme. Mix to combine. Season with salt and pepper.
- Unwrap dough and cut into four equal sections. Working with one section at a time. Flatten the dough slightly. Run dough through the pasta attachment (starting with 1 and then going up) until it is thin enough that you can see your hands through the dough (typically a 5 for me).
- Sprinkle additional flour onto clean work surface. Lay flattened dough strip onto floured surface.
- Scoop cheese mixture by the teaspoonful near the bottom of the dough. Fold dough over and press to seal. Carefully and gently use your fingers to remove air and seal around cheese mixture.
- Use a pastry cutter to cut ravioli into squares. Transfer to a rimed baking sheet lightly dusted with flour.
- To cook fresh ravioli: Into generously salted pot of simmering water add ravioli and cook for approximately 2-3 minutes OR until ravioli floats to top. Drain. Dress with appropriate sauce.