Carrot Ravioli with Vadouvan Crunch

carrot ravioli

This Carrot Ravioli is an easy crowd pleaser.

Carrot Ravioli with Vadouvan Crunch
Yields: 10 servings
  • 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
  1. In a large saucepan, heat olive oil over medium heat. Add onion, and cook, stirring frequently, until golden brown. Set aside.
  2. 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.
  3. Preheat oven to 375°.
  4. 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.
  5. 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.
  6. 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.*
  7. In a large sauté pan, melt butter over low heat. Add caramelized onions, peas, and sliced baby carrots; cook for 1 minute.
  8. 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.
  9. 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.
*Ravioli may be frozen in heavy-duty resealable plastic bags. Do not thaw before cooking.

Carrot Noisette Sauce
Yields: 2½ cups
  • 1 cup unsalted butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour
  • 4 cups carrot juice
  • Zest and juice of 3 lemons
  1. In a small saucepan, heat butter over medium heat; cook until browned. Transfer to a small bowl, and let stand.
  2. In a small saucepan, heat oil over medium heat; cook until hot. Whisk in flour, and cook, stirring frequently, until a blond roux forms.
  3. 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
  • 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
  1. Preheat oven to 300°.
  2. In a large Dutch oven, melt butter over medium-low heat. Add vadouvan, and cook until fragrant.
  3. 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.
*We used Arrowhead Mills Puffed Kamut; puffed barley or puffed brown rice may be substituted.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.