Carrot ravioli with roasted chicken Recipe
2 cups gluten free or all-purpose flour 2 cup chopped carrots 3/4 tsp salt 1 tbsp olive oil 1 egg
Roasted chicken and herbs Filling
1/2 cup fresh herbs (I love parsley and oregano) 1 breast of roasted chicken salt and black pepper to taste garlic to taste
Process the ingredients together in your food processor
For the Pasta:
Add the cooked carrots mash to the food processor bowl. Add salt the olive oil and the egg and blend to a smooth paste.
Add the Gluten free or all-purpose flour and pulse until it comes together into a smooth but not sticky dough. If the dough seems too wet, add some more flour and if it seems dry, add some water 1 tsp at a time. The dough should be fairly firm with no trace of stickiness.
Transfer the dough onto a lightly floured surface and knead for about 5 mins until it feels really smooth.
Wrap the ball of dough in saran wrap and let it rest for 1/2 hour.
For the Ravioli:
If using the pasta machine, flatten the dough slightly and cut into four portions.
Take one portion and keep the other three covered with the saran wrap. Lightly dust the piece with flour and run through the pasta machine that has been set at 0.
Fold the dough into thirds and run it through the 0 setting again. Then run it through the machine, increasing the setting after every pass. On my machine, I found that #5 was optimum for Ravioli and I would go to #6 if making lasagna sheets etc. You will get one long sheet, fold it in half and cut into two. Or… You can knead and roll the dough by hand and cut into squares with a knife instead of a cutter.
Dust a surface with flour and lay one half sheet flat. Add scant tablespoons of filling about an inch apart. Lightly dampen with water a