Prepare to embark on a gastronomic adventure that transforms ordinary ingredients into an extraordinary culinary experience! This Carrot Wonton Ravioli with Emerald Pesto is not just a recipe—it's an edible work of art that marries the rustic charm of Italian cuisine with innovative cooking techniques. Imagine delicate, vibrant orange pasta pockets filled with creamy ricotta, dancing in a pool of bright green basil pesto that will make your taste buds sing with joy. Whether you're a seasoned home chef or an adventurous food lover looking to impress, this recipe promises to elevate your cooking game and transport your senses to a world of flavor and creativity.
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1 cup finely grated carrots
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the pasta dough by combining flour, egg, and grated carrots in a large mixing bowl. Knead the mixture for 8-10 minutes until a smooth, elastic dough forms. If the dough feels too dry, add a small amount of water; if too wet, sprinkle additional flour.
- Cover the carrot pasta dough with a clean kitchen towel and let rest at room temperature for 30 minutes to allow gluten to relax.
- While dough rests, prepare the filling by mixing ricotta cheese, grated Parmesan, salt, and pepper in a separate bowl until well combined.
- For the emerald pesto, blend fresh basil leaves, olive oil, a pinch of salt, and additional Parmesan in a food processor until smooth and vibrant green.
- Roll out the carrot pasta dough very thinly using a pasta machine or rolling pin, aiming for translucent sheets approximately 1/16 inch thick.
- Cut pasta sheets into 2-inch squares for wonton-style ravioli. Place a small dollop of ricotta mixture in the center of each square.
- Carefully fold and seal each ravioli, ensuring no air bubbles are trapped and edges are completely sealed.
- Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface.
- Remove ravioli with a slotted spoon and drain briefly. Plate the ravioli and drizzle with emerald pesto.
- Garnish with additional fresh basil leaves and a light sprinkle of Parmesan cheese before serving.
Tips
- Moisture is Key: When making your carrot pasta dough, pay close attention to its hydration. The grated carrots will add moisture, so adjust flour and water carefully to achieve the perfect elastic texture.
- Thin is Win: When rolling out your pasta, aim for translucency. The thinner your pasta sheets, the more delicate and refined your ravioli will be.
- Seal with Care: To prevent ravioli from bursting during cooking, ensure you seal the edges completely, pressing out any air bubbles with your fingers or a fork.
- Pesto Perfection: For the brightest emerald pesto, blanch basil leaves briefly in boiling water before blending to preserve its vivid green color.
- Batch Cooking: Cook ravioli in small batches to prevent overcrowding and ensure each piece cooks evenly and doesn't stick together.
- Serve Immediately: These ravioli are best enjoyed fresh and hot, so time your cooking to serve immediately after preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 65mg
