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carrot ravioli

Saffron Ricotta & Carrot Ravioli with Hazelnuts


Carrot is a simple ingredient that is elevated in this more complex dish. The earthy notes paired with the crunch and nuttiness of hazelnuts is a heady combination.

  • Makes : 4 |

  • Prep Time : 40 mins |
  • Cook Time : 60 mins
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Carrot Purée

1 kg whole carrots, halved
2 tsp (10 ml) olive oil
40 g roasted onion
100 g water as needed (add little by little)
2 Tbsp (30 ml) olive oil
4 tsp (20 ml) maple syrup
2 tsp (10 ml) cider vinegar


a pinch of saffron, lightly toasted
1 tsp (5 ml) water
500g 00 flour
1 tsp (5 ml) salt
4 eggs
3 egg yolks
1 Tbsp (15 ml) olive oil


100 g carrots
250 g Ricotta
30 g Parmesan cheese
5 g parsley, chopped
60 g hazelnuts, toasted and finely chopped
pinch of nutmeg (optional)
crushed black pepper

Parmesan Crisps 

50 g grated Parmesan


2-3 strands of saffron
10-15 sage leaves
2 young carrots, thinly sliced (use a veggie peeler)
30 g butter

3 dandelion flowers, picked (optional)

Carrot Purée

Toss the carrots in olive oil and season with salt and pepper. Place into a roasting tray and place into the preheated oven at 180 ºC.

Roast until dark and caramelised, this should take about 30 minutes.

Remove and allow to cool. Once cool, peel the outer layer and place into a blender, there should be approximately 400 g.

Blend the carrots with the oil, maple syrup and vinegar and add half of the water. Blend and then check the consistency and add more water to reach the desired thickness. Check and adjust seasoning.


Soak the saffron in the teaspoon of water for 10 minutes.

Place all of the ingredients into a food processor and blitz to combine. Turn out onto a clean work surface and knead for about 3-4 minutes. Wrap in plastic wrap and rest in a cool place or the fridge for at least 45 minutes.


Preheat the oven to 180 ºC. Drizzle the carrots with a little olive oil, season and then roast until soft. Once cooked, chop quite finely.

Combine all of the ingredients in a bowl and once well-mixed pre-weigh the fillings to portions of around 20-25 g.

Note: ensure that the nuts are crushed/chopped finely so as to ensure that they do not puncture the dough.


Unwrap the rested pasta dough and press out as thinly as possible by hand in order to fit through a pasta machine. Feed the dough through your pasta machine continuously lowering the setting to result in thin pasta sheets.

Put the sheet(s) onto a floured surface (semolina works well for this if you have it available). Use a cutter to cut 32 x 6-8 cm rounds.

Place a spoonful of filling in the centre of 16 of the cut rounds.

Dab water around the edge of each and then place a second sheet on top to close. Secure by pressing down with your fingers. Use the same cutters to cut again to neaten the edges if you prefer (this step is optional).

When ready to cook, place into a pot of salted boiling water and cook until tender.

Parmesan Crisps

Sprinkle on a non-stick pan over gentle heat, allow the cheese to melt, watch so that it doesn’t burn. Remove sheet gently with a spatula and reserve until needed.

To Finish (garnish)

Heat the butter in a non-stick pan; add a couple of strands saffron and the sage leaves. Add the baby carrot ribbons and gently fry (Tip: for visual appeal you can use a veggie peeler to make ribbons, you can slice the whole carrot from top to bottom lengthwise, keeping the young green shoots at the top intact).

Then toss in the ravioli and gently coat with the butter sauce. Add a spoon full or two of the pasta cooking liquid if you need to loosen it up.

To plate, start with a generous swirl of carrot purée. Serve four pieces of ravioli per portion on top of the purée and portion sage leaves and baby carrot ribbons to each plate. Finish with picked dandelion flowers and Parmesan crisps.