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Butter Braised Roasted Carrot and Mascarpone Ravioli with Peashoot Salad and Dill Oil

Food Network Canada
Yields
6 servings

 

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ingredients

Dill Oil

1
cup fresh dill
½
cup fresh parsley
1
cup grapeseed oil

Filling

1
Tbsp olive oil
1 ½
lb(s) carrots, peeled
2
Tbsp brown sugar
¼
cup butter
½
cup ricotta
1
cup mascarpone
½
cup grated parmesan
2
Tbsp olive oil
1
Pasta Dough (Recipe)

Sauce

2
shallots, roughly chopped
5
whole black peppercorns
1
bay leaf
½
cup rice vinegar
2
cup white wine
1 ¼
cup unsalted butter, chilled and cut into cubes
1
lemon, juice only
2
cup peashoots
Dill oil

Pasta Dough

2 ¼
cup all purpose flour
3
large eggs, beaten
pinch of salt
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directions

Step 1

Place in all ingredients in a food processor and blend until pureed.

Step 2

Allow to sit refrigerator overnight and then pass through a fine mesh sieve.

Step 3

Preheat oven to 400 F.

Step 4

Oil a baking sheet or small roasting pan.

Step 5

Cut carrots in half (lengthwise) and place cut side down on roasting pan.

Step 6

Roast in oven for about 2 minutes.

Step 7

Add butter and brown sugar and continue to roast for another 10 minutes or until tender.

Step 8

Remove from oven and allow to cool

Step 9

Place carrots in a food processor and puree. Add ricotta, mascarpone and parmesan cheeses and olive oil.

Step 10

Puree until smooth. Season with salt and freshly ground white pepper.

Step 11

Refrigerate until ready to use.

Step 12

To warm, place puree in a large saucepot on low heat.

Step 13

In a saucepot add shallots, peppercorns, bay leaf, vinegar and white wine.

Step 14

Place on medium high heat and reduce by two thirds or until syrupy.

Step 15

Reduce heat to low and slowly whisk in butter to thicken.

Step 16

Strain into a clean saucepot and place to side

Step 17

In a large fry pan, warm a small amount of sauce.

Step 18

Place a few sheets of cooked and drained pasta.

Step 19

Place a large spoonful of carrot puree in the centre of each sheet.

Step 20

Place another piece of pasta on top and pour over more sauce (to nicely coat).

Step 21

Squeeze in lemon juice and season with a little salt and pepper.

Step 22

With a large spoon transfer ravioli into individual bowls.

Step 23

Spoon a little more sauce over.

Step 24

In a small bowl toss peashoots with a little dill oil and season with salt and pepper.

Step 25

Place a small amount on each ravioli and drizzle a little more dill oil around.

Step 26

Serve immediately.

Step 27

In a food processor add flour and salt.

Step 28

Slowly add eggs while pulsing until just incorporated. Place mixture onto a clean surface and knead until smooth.

Step 29

Wrap dough in plastic wrap and refrigerate for at least 1 hour before rolling out.

Step 30

Using a pasta machine, cut pasta dough into thirds and roll out dough until you reach the lowest setting.

Step 31

Cut sheets into large squares and place into a large pot of boiling, heavily salted water. Boil until tender, about 2-3 minutes.

Step 32

Remove from water and drain well.

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