Pork & Mushroom Ravioli with Carrot Puree

It was my first day of class yesterday and I ended the day with quite a bit carrot puree. I thought pork and mushroom ravioli would go great with it! I’ve never been a fan of fancy plating because it tends to look pretentious, but I thought I’d give it a go. 


1 lb Ground Pork

1 cup White Mushrooms; minced

1 teaspoon Garlic Powder

½ teaspoon Ancho Chile Powder

1 teaspoon ‘Slap Ya Mama’ Seasoning 

½ teaspoon Smoked Paprika 

1/4 teaspoon Cayenne Chile Powder

1 teaspoon Salt

½ teaspoon Black Pepper


2 cups Flour of choice (semolina works best)

3 extra large Eggs; whisked

1 ½ teaspoons Salt

1 Tablespoon Extra Virgin Olive Oil

Carrot Puree:

1 lb Carrots; peeled & cubed

1 clove Garlic; smashed

1 teaspoon Salt

1 teaspoon Sugar

Pinch of Black Pepper

2 Tablespoons Butter

½ teaspoon Thyme

  1. Combine the filling ingredients in a medium bowl, cover and place in the fridge. 
  2. Place the flour and salt in a food processor and blitz until just combined. Add the eggs and blend, slowly drizzling in the oil until a dough begins to form. 
  3. Turn out the dough onto an un-floured cutting board and knead until it forms a tight dough; about 5 minutes. Wrap tightly in plastic wrap and rest, at room temperature for 30 minutes.
  4. Remove the plastic wrap and use a bench scraper or knife to cut the dough into fourths. Wrap 3 of the quarters in the plastic wrap and use your palm to flatten the dough just enough to fit through the widest setting of a pasta machine. After each pass, increase the setting and roll the dough thinner and thinner. 
  5. Lay the pasta out of a cutting board or on a ravioli mold and, using only half the pasta sheet, apply 1 teaspoon of filling spaced 2- 2 ½” apart. Fold the other half of the pasta sheet over top and apply light pressure around the filling, removing any air. If you are using a ravioli mold, use a rolling pin to cut around the edges until each of the ravioli are free. Place on a plate and chill for 30 minutes to slightly dry out the pasta. 
  6. Meanwhile, place the carrots and garlic in a pot and cover with water. Bring to a boil and cook until tender. Use a strainer to drain the pasta, reserving the cooking liquid. Place the carrots in a food processor with the butter and a cup of the cooking liquid. Blend until smooth, adding more liquid as needed until it reaches your desired consistency. 
  7. Being a pot of liberally salted water to a boil. Carefully add the ravioli and boil until the filling reaches 145°F. 
  8. Spread a dollop of the carrot puree on the bottom of a plate. Place the ravioli over top and sprinkle with parmesan or Cotija and fresh basil. 
  9. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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