I had grand plans for my very first blog day. I planned on getting up early, shopping for the freshest ingredients I could find, and leisurely cooking in a sparkling clean kitchen. My plan was perfect, but I failed to take one thing into consideration – I couldn’t have any less motivation on Sunday mornings. None. I usually spend hours stretched out on the couch, snuggled up with Tonks, and drinking coffee into the late afternoon while watching episode after episode of Malcom in the Middle.
So despite my best intentions, everything did not turn out perfectly with this first post. By the time I made it to Whole Foods, they were out of fresh thyme and semolina flour. I had to make do with dried thyme and the scraps of semolina I could find in the pantry. I lost the light for the photograph. And the lemon thyme sauce needs some adjustment before it is ready to be shared.
But the ravioli? They are seriously delicious! When I served these one year for Thanksgiving, everyone was shocked they were made with carrots and not sweet potatoes or squash. I think carrots often go unappreciated as a garnish on salad or a vehicle for shoveling more hummus into your face. Here, the carrot gets the spotlight. The filling is sweet and creamy with subtle hints of citrus. Stay tuned for the lemon thyme sauce recipe. Until then, I will be dressing these a splash of good olive oil, a pinch of fresh thyme, and some grated lemon zest. Enjoy!
Roasted Carrot Ravioli
Makes 24-36 ravioli depending on pasta thickness
~Preheat oven to 425 F
1 lb of baby carrots
1 tbs olive oil
2 tbs Earth Balance butter
1 tbs plain non-dairy milk (I prefer unsweetened coconut milk)
1 tbs dark brown sugar
3/4 tsp fresh lemon juice
1/2 tsp of ground coriander
Salt and pepper to taste
1 lb of fresh semolina pasta (I use the Bob’s Red Mill recipe)
In a medium glass baking dish, toss baby carrots with the olive oil and a pinch of salt and pepper. Roast in 425 degree oven for 1 hour or until carrots are extremely tender and browned.
Meanwhile, prepare fresh pasta dough according to recipe and set aside to rest.
Once carrots are roasted, transfer to large food processor and blend until creamy. Add butter, non-dairy milk, sugar, lemon juice, coriander and pulse. Scrape down the sides and continue to pulse until creamy. Add salt and pepper to taste.
Roll out dough to desired thickness using pasta roller. Fill and form ravioli depending on desired size and set aside on a floured tray. To make forming ravioli quick and easy, I use a ravioli tray like this one.
Boil a large pot of salted water. Once water is at a rolling boil, add ravioli to pot, stir gently, and let cook until floating and pasta is soft. You may have to boil in several batches to avoid crowding the pot.
Drain and serve with good olive oil, lemon zest, fresh thyme, and micro-greens for garnish.