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.

Filling:
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
—
Pasta:
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

Combine the filling ingredients in a medium bowl, cover and place in the fridge.
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.
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.
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.
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.
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.
Being a pot of liberally salted water to a boil. Carefully add the ravioli and boil until the filling reaches 145°F.
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.
Enjoy!