for 4 people

Filling

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
300 g	carrots, coarsely grated
200 g	ricotta
50 g	grated Parmesan
½ bunch	dill, finely chopped
¼ tsp	ground cumin
½ tsp	salt
a little	pepper

To shape

4	rolls of pasta dough (each approx. 120 g)

Ravioli

salted water, boiling

Carrots

60 g	butter, cut into pieces
200 g	carrots, sliced
1 pinch	salt
½ bunch	dill, torn into pieces
50 g	ricotta

How it's done

Filling

Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the carrots, cook for approx. 5 mins. Place the filling in a bowl, leave to cool. Add the ricotta and all the other ingredients up to and including the pepper, mix well. Divide the filling into 4 equal portions.

To shape

Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 7 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out ravioli using a round corrugated cutter (approx. 7 cm in diam.), place on a sheet of baking paper. Make more ravioli using the remainder of the dough and filling.

Ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside 50 ml of the cooking water.

Carrots

Heat 1 tbsp of butter in a wide pan. Add the carrots, sauté for approx. 4 mins., season with salt. Add the remaining butter and the dill, heat until the butter foams and smells slightly nutty, season. Add the ravioli and reserved cooking water, heat for about 1 min. until hot. Plate up the pasta, top with the ricotta.

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