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Roasted Carrot Ravioli with Mascarpone Thyme Filling

By Paula |

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Carrot Ravioli with pasta wheel.

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. Roasted Carrot Ravioli on metal plate with fork. Pasta wheel and glass carafe in background.

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.

Roasted Carrot Ravioli on metal plate with fork. Blurred pasta wheel in background.
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.

Roasted Carrot Ravioli with Mascarpone Thyme Filling

carrot ravioli scattered with pasta roller in center.

Roasted Carrot Ravioli with Mascarpone Thyme Filling

Ingredients

  • 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
  • pepper

Instructions

  1. Into your stand mixer add flour, eggs and salt.
  2. 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.
  3. Switch to dough hook and knead dough until it is tacky but no longer sticky.
  4. Wrap dough ball in plastic wrap. Transfer to refrigerator to rest for at least 30 minutes.
  5. While dough is resting, into a medium bowl add: ricotta, mascarpone, thyme. Mix to combine. Season with salt and pepper.
  6. Unwrap dough and cut into four equal sections. Working with one section at a time. Flatten the dough slightly.
  7. 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).
  8. Sprinkle additional flour onto clean work surface. Lay flattened dough strip onto floured surface.
  9. Scoop cheese mixture by the teaspoonful near the bottom of the dough. Fold dough over and press to seal.
  10. Carefully and gently use your fingers to remove air and seal around cheese mixture.
  11. Use a pastry cutter to cut ravioli into squares. Transfer to a rimed baking sheet lightly dusted with flour.
  12. 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.

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© Paula Jones

Comments

  6. Jennie @themessybakerblog says

    With pasta this good, it’s hard not to eat more than you should. I have been wanting to learn how to make homemade pasta, and I think I know where to start. Thanks for sharing!

  11. Nicole, RD says

    I’m too chicken to make homemade pasta, can you please share? Mascarpone-Thyme filling? Ahhh…I mean, is there anything better? Want!

  13. Erin | The Law Student's Wife says

    OO flour is the bees knees! I recently discovered it at an Italian market I’m lucky enough to live by, and my life and homemade pizza haven’t been the same since. This is worth a lifetime on the treadmill Paula. GORGEOUS!

  16. Denise says

    Love making raviolis at home, so much better and I like the creativity behind the recipes. Such as this great filling you came up with carrots and mascarpone. Outstanding!

  18. Sarina says

    Love these!!!!!!!!!
    What sauce do you recommend? I notice that your finished product has some brownish flecks on it…nutmeg perhaps?

    • Paula says

      Hi Sarina! Thank you. I sauteed the ravioli in brown butter, fresh thyme and finished with drizzle of lemon olive oil.

  19. cheri says

    Your ravioli’s are just perfect. The filling sounds divine. Did you finish with a brown butter sauce?

  22. Helen @ Scrummy Lane says

    What did you sprinkle on the top of these? They sound amazing … and cheap too with just carrots in. I’ve had a beautiful pasta machine sitting in a cupboard for literally years and have shamefully never used it. Got to change that, so pinning this for later! 🙂

  25. Carol at Wild Goose Tea says

    I love ravioli. These look beyond delicious. However I know I will never
    make these. Soooooo I am thinking maybe you could invite me over to
    your house for dinner. That would work for me. Laughing—–

  26. Brooks says

    Paula, I adore ravioli and yours has me smitten. The roasted vegetable, mascarpone and thyme…oh my!

  29. Terese Milligan says

    Where is the recipe for the carrot ravioli with mascarpone filling? No link on your page for the recipe….just a bunch of comments.

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