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Nutty Carrot Ravioli (V)

I should have planned this one out better by prepping what I could the night before, so it was a lot of work on weekday night.


Other lesson learned: You can use aquafaba in lieu of eggs for pasta dough; however, the dough of each ravioli will stick to each other a bit more than you're used to. The important thing is, all the taste was there with no eggs or dairy.... Just wish I could have had a better photo!


Nutty Carrot Ravioli (V)

Makes: ~30 ravioli | Time: tooooooooooo long (~1.5 hr)


Ingredients


Nut Ricotta

1 1/2 cups nut pulp (I used #cashews)

1/2 cup water

1 large lemon juiced

2 tablespoons nutritional yeast

1 garlic clove minced

S&P, to taste


Pasta Dough

1 1/2 cup all-purpose flour

1 cup chopped #carrots

3/4 tsp salt

1 tbsp olive oil

6-8 tbsp aquafaba


Filling

1/2 cup frozen, chopped #spinach

1 cup of your vegan ricotta cheese

1/4 cup chopped #pecans

1/4 cup chopped roasted red bell pepper

1/4 tsp crushed red pepper

3-4 large fresh basil leaves, finely chopped

1/2 tsp fresh thyme

S&P, to taste


Instructions


The Night Before

Knock your ricotta out the night before Place all ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every coupe of minutes. Taste for flavors adding any additional ingredients. Place in a glass jar or air tight container in the refrigerator for at least an hour, this will thicken the mixture a bit. If you are after more creamy (yoghurt like) consistency then use the ricotta straight away without refrigeration. Store in refrigerator for up to a week.


The Day Of

Start with your dough (I referenced previous ravioli recipes on my blog for the procedure). Put the chopped carrots in a microwave-safe bowl, add a tbsp of water and microwave covered for 3-4 mins, until soft. Keep aside to cool.


Add the cooled carrots to the food processor bowl (Save the water in case dough is too dry). Add salt and the olive oil and blend to a smooth paste.


Combine all dough ingredients into the bowl of a KitchenAid mixer. Mix for 1-2 minutes. Add your dough hook attachment, and need for 4-5 min.


Wrap the ball of dough in saran wrap and let it rest for 1/2 hr while you prepare the filling. Microwave the frozen spinach to thaw and when it has cooled a bit, squeeze as much water out of it as possible. Add the ricotta cheese to a mixing bowl and then add the spinach, chopped pecans, chopped red bell pepper, chopped basil, thyme, crushed red pepper, salt and black pepper. Mix everything well and keep aside.


Now make the ravioli!


Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece 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 do this several times. Add flour to both sides as needed during this process.


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 out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.


Bring a large pot of water to rapid boil. Add ravioli and boil for about 1 minute. I attempted to then sautee with sauce. Next time I'll just pour warm sauce over plated ravioli.




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