Pork & Mushroom Ravioli with Carrot Puree

It was my first day of class yesterday and I ended the day with quite a bit carrot puree. I thought pork and mushroom ravioli would go great with it! I’ve never been a fan of fancy plating because it tends to look pretentious, but I thought I’d give it a go. 

Filling:

1 lb Ground Pork

1 cup White Mushrooms; minced

1 teaspoon Garlic Powder

½ teaspoon Ancho Chile Powder

1 teaspoon ‘Slap Ya Mama’ Seasoning

½ teaspoon Smoked Paprika

1/4 teaspoon Cayenne Chile Powder

1 teaspoon Salt

½ teaspoon Black Pepper

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Pasta:

2 cups Flour of choice (semolina works best)

3 extra large Eggs; whisked

1 ½ teaspoons Salt

1 Tablespoon Extra Virgin Olive Oil

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Carrot Puree:

1 lb Carrots; peeled & cubed

1 clove Garlic; smashed

1 teaspoon Salt

1 teaspoon Sugar

Pinch of Black Pepper

2 Tablespoons Butter

½ teaspoon Thyme

1. Combine the filling ingredients in a medium bowl, cover and place in the fridge.
2. Place the flour and salt in a food processor and blitz until just combined. Add the eggs and blend, slowly drizzling in the oil until a dough begins to form.
3. Turn out the dough onto an un-floured cutting board and knead until it forms a tight dough; about 5 minutes. Wrap tightly in plastic wrap and rest, at room temperature for 30 minutes.
4. Remove the plastic wrap and use a bench scraper or knife to cut the dough into fourths. Wrap 3 of the quarters in the plastic wrap and use your palm to flatten the dough just enough to fit through the widest setting of a pasta machine. After each pass, increase the setting and roll the dough thinner and thinner.
5. Lay the pasta out of a cutting board or on a ravioli mold and, using only half the pasta sheet, apply 1 teaspoon of filling spaced 2- 2 ½” apart. Fold the other half of the pasta sheet over top and apply light pressure around the filling, removing any air. If you are using a ravioli mold, use a rolling pin to cut around the edges until each of the ravioli are free. Place on a plate and chill for 30 minutes to slightly dry out the pasta.
6. Meanwhile, place the carrots and garlic in a pot and cover with water. Bring to a boil and cook until tender. Use a strainer to drain the pasta, reserving the cooking liquid. Place the carrots in a food processor with the butter and a cup of the cooking liquid. Blend until smooth, adding more liquid as needed until it reaches your desired consistency.
7. Being a pot of liberally salted water to a boil. Carefully add the ravioli and boil until the filling reaches 145°F.
8. Spread a dollop of the carrot puree on the bottom of a plate. Place the ravioli over top and sprinkle with parmesan or Cotija and fresh basil.
9. Enjoy!

Looking for a side dish? Try one of these recipes!

Quick and Easy Italian Pasta Salad Garlic Parmesan Bubble Bread Sweet Onion Tomato Puff Pastry Pie Parmesan Herb Garlic Knots Cream Cheese Wild Rice Stuffed Mushrooms Air Fryer Parmesan Herb French Fries