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Ravioli with carrot, ginger and sesame
Ravioli with carrot, ginger and sesame
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Modernize classic favorite with carrot, ginger, sesame ravioli.
Ingredients:
  • 490g plain flour or 400g fine Italian 00 flour
  • 4 eggs
  • 800g carrot, peeled, chopped
  • 2 tsp fresh ginger, finely grated
  • 40g (1/4 cup) sesame seeds
Instructions:
  • Create a volcano with the flour on a clean surface. Crack eggs into the center. Whisk gently with a fork, gradually incorporating the flour.
  • Gather the dough into a ball and knead for 5 minutes until it becomes smooth and elastic. Dust the dough with flour, cover with plastic wrap, and let it rest for 30 minutes.
  • Divide the dough into 4 portions. Flatten 1 portion slightly, then dust the pasta machine and dough with flour. Feed the dough through the machine on its widest setting.
  • Continue folding the dough into thirds and turning it 90 degrees until smooth and 12cm wide. Cut in half. Feed each half through the machine separately without folding, adjusting the machine setting gradually until the second last setting. The pasta should be around 1mm-thick. Repeat with the remaining 3 dough portions to make 6 more sheets.
  • Boil 800g of peeled, chopped carrots in a pot of boiling water for 15 minutes until tender. Drain and blend in a food processor until nearly smooth. Mix in a bowl with 2 teaspoons of freshly grated ginger and 40g (1/4 cup) sesame seeds. Season to taste.
  • Lay a pasta sheet on a generously floured work surface. Spoon heaping teaspoons of filling in two rows, with 5cm intervals, leaving a 2cm border around the edges.
  • Moisten the edges of the filling with water for a secure seal. Place another pasta sheet on top and press down firmly to seal and eliminate any air pockets.
  • Cut the filling-filled pasta into 5cm squares to create ravioli. Place the ravioli on a tray lined with floured non-stick baking paper. Repeat with the remaining pasta and filling.
  • Boil half the ravioli in a pot of salted water until al dente, about 3-4 minutes. Remove with a slotted spoon and plate. Repeat with the rest of the ravioli.

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