Vegetables Ravioli | Carrot Ginger Velouté

Ingredients | Ravioli

3 tablespoons unsalted butter

1/4 cup red pepper, small-diced

1/4 cup red onion, small-diced

1/4 cup eggplant, small-diced

1/4 cup mushrooms, small-diced

1/4 cup celery, small-diced

3 tablespoons parsley, chopped

3 tablespoons basil, chopped

2 teaspoons garlic, chopped

Salt and freshly ground black pepper, to taste

Ingredients | Pasta Dough 

3 cups Durum semolina

1 teaspoon salt

2 eggs

1 tablespoon olive oil

Ingredients | Carrot Ginger Velouté

1 large carrot, peeled and thinly sliced

1 three-inch piece fresh ginger, chopped

1 teaspoon fresh ginger, finely grated

1 cup fresh carrot juice

2 tablespoons sugar

1 tablespoon water

2 tablespoons mustard powder

1/4 teaspoon sesame oil

Salt and Pepper

Sandy Bohm Vegetables Ravioli
Sandy Bohm Vegetables Ravioli

Method | Ravioli

Heat the butter until foaming in a small sauté pan. Add the vegetables, cook until tender, about 2 minutes. Add the garlic, parsley, and basil, and cook for 1 minute. Set aside to cool.

Method | Pasta Dough

Mix the semolina and salt together. Form a mound with the semolina and create a “well” in the centre of the mound. In a small bowl beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs. Wrap in cling film and allow to rest for 30 to 40 minutes. Set up the pasta machine, and have a large pot of boiling water on the stove. Roll out thin 4-inch square sheets of pasta. Brush one square of pasta with beaten egg. Mound the filling on the egg brushed pasta sheet, top with another sheet of pasta. Press to form a seal. Drop the ravioli into the boiling water and cook until al dente, about 4 minutes. Remove the raviolis and place on dinner plates. Pour the sauce over the raviolis and garnish with the cheese.

Method | Carrot Ginger Velouté

In a saucepan, steam the carrot until tender, about 8 minutes. Let cool. In a food processor or blender, pulse the chopped ginger until minced. Scrape into a small sieve set over a medium bowl and press to extract the juice; discard the solids. Stir the carrot juice into the ginger juice. In a small saucepan, combine the sugar and water and bring to boil. Remove from the heat and whisk to dissolve the sugar. Let cool. Whisk in the mustard powder, then cover and let stand for 5 minutes. Whisk in some of the carrot-ginger juice to loosen. Transfer the mixture to a blender. Add the remaining carrot-ginger juice and steamed carrot and puree. Transfer the sauce to a bowl. Stir in the grated ginger and sesame oil and season with salt.