Three Cheese Carrot Ravioli
These days, we’re all looking for ways to keep our kids occupied while spending so much time at home. Well, how about making your own veggie-infused pasta with these Three Cheese Carrot Raviolis? I love having a pasta roller since it’s an easy (and productive!) activity to do with my kids, but if you don’t have one, making these is still totally possible!
My kids and I had a blast making this big batch of carrot dough and then forming the ravioli with this flavorful and easy filling, I’m sure you would too! Also, if you’re not a fan of carrot, don’t worry! You can hardly taste it The best news- it’s a huge batch, so you can save some and freeze it for later.
If you’re not up for making raviolis, then you can just use the dough for making good, old fashioned, noodles.
The filling is flavorful and easy to mix up
Folding over the top part of the dough to create the raviolis
Having a pasta roller is nice to have, but not necessary!
Three Cheese Carrot Ravioli
Carrot Pasta Dough
- 3/4 cup Steamed Carrots (about 2 medium carrots)
- 1 Egg
- 1 tsp Salt
- 2 1/2 cups All-purpose Flour
- 3 Tbsp Water
Three Cheese Ravioli Filling
- 1 cup Ricotta Cheese
- 1/2 cup Grated Parmesan
- 1/2 cup Shredded Mozzarella (finely chopped)
- Salt and Pepper to taste
- 1/2 tsp Onion Powder
- 1 Tbsp Water (optional)
- Put your 3/4 cup of steamed carrots in your food processor and process until smooth. If you're having a hard time getting it smooth, add your 3 tbsp of water now. Add the egg and incorporate it, then the 2 1/2 cups of flour and 1 tsp of salt. Run it until it's fully mixed.
- Take the dough out on a lightly floured countertop, and knead for 10 minutes, until soft and pliable. This is an important step and should not be skipped, otherwise your pasta will be tough when cooked. Cover in plastic wrap and let it rest at room temperature for 30 minutes to let the gluten relax.
- While your dough rests, make your filling. Combine 1 cup of Ricotta Cheese, 1/2 cup of grated Parmesan, and 1/2 cup of shredded Mozzarella. Just make sure to chop it up finely. Then add salt and pepper to taste, and 1/2 tsp of onion powder. If it's too crumbly, add water by the tablespoon until it comes together.
- When your dough is ready, divide into four pieces. Cover the other pieces with plastic wrap while you work on one. If you have a pasta roller, roll a long rectangle out to a thickness level 6. If you're rolling it by hand, roll it out as thin as you can, remembering that it will puff up a little bit when cooking
- When rolling out the dough, don't worry too much about making it an exact size. Try to stay consistent, but you can decide what size you'd like the raviolis. Once it's rolled out, place the dough so the long side is parallel to your stomach. Now place the filling on it, about 1 inch apart. I started out with 1 tsp of filling per ravioli, but you might need more, depending on the size.
- Now grab a small bowl of water and dip your finger in it, outlining the outside of each ravioli with water. Now fold the top to the bottom. To avoid air bubbles, seal the sides before the bottom. Cut each one in equal pieces. Repeat with the remaining dough.
- When they're all assembled, you can decide now if you want to freeze some for later. Bring a heavily salted, large pot of water to a boil. Be careful not to overcrowd as you the out raviolis in. Boil for 2-3 minutes, until they float to the top. Top with your favorite sauce- a pesto or cream sauce would be great to pair with this. Makes 30-36 raviolis.