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Moroccan Spiced Carrot Ravioli (V)

God I love fresh pasta. Damn you, KitchenAid attachments for making it so easy!


Source: Food 52 | Serves: 4 | Time: 40 min + 3 hrs resting time

Moroccan Spiced Carrot Ravioli (V)

Changes: used a homemade dough recipe; replaced brown sugar with coconut sugar; used vegan butter; added some heat to it with Tubby Olive Harissa Infused EVO. I paired with a 2018 Molon Lave Chambourcin.


Ingredients


Dough

3 cups all purpose flour

200ml (somewhere between 3/4 - 1 cup) water

1/2 teaspoon salt

Oil for greasing


Filling

4-5 #carrots, peeled and diced

1/2 teaspoon coconut sugar

1 tbsp vegan butter

1 tsp lemon juice

1 tsp ground cumin

1/4 tsp ground cilantro

1 tbsp panko (I had gluten free on hand, obviously the dough isn't GF)

1 tbsp and 1/2 tsp harissa infused EVO

Chopped fresh parsley


Instructions

Start with the dough. Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax).


Melt the vegan butter in a saucepan over medium heat, once the butter begins to melt add the coconut sugar. Toss in the diced carrots. Cook for 8 - 10 minutes until they begin to slightly caramelize. Add to food processor once cooked.


In the food processor with the carrots, add the lemon juice, cumin, coriander, teaspoon of olive oil and panko. Pulse until a paste is formed. Set aside.


Put on a large pot of water on to boil.


Take one piece of dough and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I did this 3-4 times for each bit of dough.


Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.


Lay one layer out. Add 1/2 tbsp of filling about an inch apart from each other in two rows. Wet the dough. Add a second layer over the carrot filling. Use a ravioli stamp to complete each ravioli.


Add the ravioli to the boiling water until they rise to the top, about 1-2 minutes.


Use a slotted spoon to remove. Toss with oil and fresh parsley. Enjoy!

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