This Carrot Ravioli is an easy crowd pleaser.
Carrot Ravioli with Vadouvan Crunch
Author: Chef Nina Compton of Compere Lapin, New Orleans
Yields: 10 servings
Ingredients
- 2 tablespoons olive oil
- 2 white onions, sliced
- ½ cup canola oil
- 2 tablespoons crushed red pepper
- 1 pound carrots, peeled and cut into 1-inch cubes
- ¼ cup plus 2 tablespoons olive oil, divided
- 2 tablespoons ground cumin
- 1 tablespoon plus 1½ teaspoons salt, divided
- 3 cups all-purpose flour
- 11 large egg yolks
- 4 large eggs, divided
- ¼ cup water
- 2 tablespoons unsalted butter
- 1 cup English peas, steamed until tender
- 1 cup thinly sliced baby carrots, steamed until tender
- Carrot Noisette Sauce (recipe follows)
- Garnish: Vadouvan Crunch (recipe follows), carrot top leaves
Instructions
- In a large saucepan, heat olive oil over medium heat. Add onion, and cook, stirring frequently, until golden brown. Set aside.
- In a medium sauté pan, heat canola oil and 2 tablespoons crushed red pepper over low heat for 5 minutes. Let stand until cool. Strain oil through a fine-mesh sieve, discarding solids. Use within 2 weeks.
- Preheat oven to 375°.
- In a large bowl, combine carrot, ¼ cup olive oil, cumin, and 1 tablespoon salt. Transfer to a rimmed baking sheet, and roast until tender, about 15 minutes. Transfer to the work bowl of a food processor, and process until smooth. Let stand until cool, and transfer to a pastry bag fitted with a 1-inch tip.
- In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, yolks, 3 eggs, remaining 2 tablespoons olive oil, and remaining 1½ teaspoons salt at medium speed for 5 minutes. Transfer to a heavily floured surface, and knead for 5 minutes. Wrap dough in plastic wrap, and let rest for 15 minutes.
- In a small bowl, whisk together ¼ cup water and remaining 1 egg. On a heavily floured surface, roll dough to 1/16-inch thickness. Divide dough in half, and brush 1 half with egg wash. Pipe carrot filling by teaspoonfuls 2 inches apart on dough with egg wash. Place remaining dough on top, and press each piece of filling with a 1-inch round cutter. With a 2-inch round cutter, cut ravioli, and place on a floured sheet tray. Refrigerate until ready to cook.*
- In a large sauté pan, melt butter over low heat. Add caramelized onions, peas, and sliced baby carrots; cook for 1 minute.
- Bring a large pot of salted water to a boil. Add ravioli in batches, and cook for 2 minutes. Add ravioli to pan with onion mixture. Add 1 cup pasta cooking water, and stir gently until combined.
- Divide ravioli among 10 serving plates, and top with Carrot Noisette Sauce. Garnish with Vadouvan Crunch and carrot top leaves, and drizzle with chile oil, if desired.
Notes
*Ravioli may be frozen in heavy-duty resealable plastic bags. Do not thaw before cooking.
Carrot Noisette Sauce
Yields: 2½ cups
Ingredients
- 1 cup unsalted butter
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour
- 4 cups carrot juice
- Zest and juice of 3 lemons
Instructions
- In a small saucepan, heat butter over medium heat; cook until browned. Transfer to a small bowl, and let stand.
- In a small saucepan, heat oil over medium heat; cook until hot. Whisk in flour, and cook, stirring frequently, until a blond roux forms.
- In medium stockpot, bring carrot juice to boil; whisk in roux. Add zest, and cook until reduced by half. Whisk in browned butter; reduce heat to low, and cook for 5 minutes. Add lemon juice, and let cool slightly. Serve warm.
Vadouvan Crunch
Yields: 3 cups
Ingredients
- 1 ½ teaspoons butter
- 1 ½ teaspoons vadouvan spice or Madras curry powder
- 1 cup puffed grain cereal*
- 1 cup old-fashioned oats
- ½ cup chopped walnuts
- ½ cup dried currants
- ¼ cup cane syrup
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 300°.
- In a large Dutch oven, melt butter over medium-low heat. Add vadouvan, and cook until fragrant.
- In a large bowl, combine all remaining ingredients; add butter mixture, and toss. Transfer mixture to a rimmed baking sheet, and bake until browned and dry, stirring every 10 minutes, about 20 minutes.
Notes
*We used Arrowhead Mills Puffed Kamut; puffed barley or puffed brown rice may be substituted.
