Trout and Ricotta Carrot Ravioli

Fish & Seafood
40 mins 
Serves 4 
Nut free 
If you think making your own ravioli is too hard, then this recipe just might convince you otherwise! I had never made my own pasta before, when last year Philips asked me to test their Philips Pasta Noodle Maker. It is hand on heart truly easy to use, even weighing the flour for you before telling you how much liquid you will need, so you add the paste ingredients directly into the machine. You use the fitting to create sheets and cut them off at the size you want for your ravioli. 

The filling is a simple smoked trout and ricotta mixture, with lemon and herbs for extra flavour. You pop this onto each ravioli square, lay another on top, then seal the edges. That's it and you're ready to either cook or pop in the freezer for another day. 

What I love about this is that making your own means we are in control of the quality of the ingredients, there are no nasty additives (preservatives are almost always added to the ravioli you see in the fridge at the supermarket) and you can add whatever flavours you like. They are also fun to make! Try getting the kids to help on a Sunday afternoon and make up a big batch. 

For those following my Get Lean program:

Blocks per serve: 1 PROTEIN, 2 CARBS, 1 FAT
PER SERVE: Energy 1975kJ, Protein 19g, Fat 21g (saturated 5g, polyunsaturated 3g, monounsaturated 12g), Carbohydrate 48g, Fibre 4g

RAVIOLI

95g carrot juice
1 large egg
250g “00” Flour (pasta flour)

FILLING

Grated rind of one lemon
1 tsp dried or fresh dill
100g smoked trout, diced
160g ricotta

JUS

Handful of parsley
Zest and juice of a lemon
1 tsp maple syrup
3 tb extra virgin olive oil

METHOD

Step 1

Weigh the flour into the pasta machine using the integrated weighing function.

Step 2

Whisk the egg together with the carrot juice in the measuring jug. Press the start button and slowly pour the carrot and egg mixture through the lid.

Step 3

Once the pasta is emerging, cut off at the size you want to make your ravioli squares. Flatten out slightly and lay on the bench.

Step 4

In a bowl, combine the ingredients for the filling.

Step 5

Lay out ravioli sheets in pairs on the bench. Place a spoonful of filling onto one half of each pair. Dampen the edges by brushing them with a little bit of water. Lay over the other sheet. Pick up with your hands and gently press the edges together. Trim the ravioli with a sharp knife and lay on a plate lined with baking paper.

Step 6

Repeat with the remaining ravioli. Place in the fridge until ready to cook. They can also be frozen at this stage for use at a later date.

Step 7

Once ready to cook, bring a large saucepan of water up to boil on the stovetop. Add the ravioli without crowding the pan (you may have to cook in batches depending on the size of your pan and how many raviolis you want to cook).

Step 8

Cook for 5 minutes and then remove from the pan with a slotted spoon, draining any water.

Step 9

Meanwhile place a small saucepan over a moderate heat and add the oil, maple syrup, lemon juice and zest. Bring to a simmer and reduce slightly. Add the parsley and puree.

Step 10

Serve the ravioli drizzled with the lemony jus.