Cook, recipe developer and food writer Victoria Glass takes on the challenge of reducing food waste with her new book Too Good To Waste. She shows us how to create something wonderful out of what you would ordinarily throw away. This ravioli recipe is a brilliant example of her philosophy at play:
Carrots are used here, but you can make Crispy Root Peel Crisps with anything from parsnips to beetroots/beets using the same method. Pasta offcuts can be roughly chopped, dusted in flour and stored in a sandwich bag in the refrigerator. Cook them up the next day, then toss through any leftover hazelnut pesto to make an appetizing supper.
Carrot Ravioli Recipe With Hazelnut Pesto & Crispy Root Peel Crisps
500g fresh pasta dough (see Tip)
For the filling
300g carrots, scrubbed, peeled and cut into 1cm/½in rounds (reserving the peel)
1 tbsp olive oil
15g/1 tbsp unsalted butter
1 small onion, finely chopped
1½–2 garlic cloves, crushed
1 tsp chilli/hot pepper flakes
juice of ½ lemon
75g Goat’s Curd
25g / ⅓ cup grated Parmesan cheese
1 large egg, separated
fine sea salt and freshly ground black pepper
For the hazelnut pesto
50g/heaped ⅓ cup hazelnuts, lightly toasted
green carrot tops, if available
1 large bunch of flatleaf parsley
½–1 garlic clove, crushed juice of ½ lemon
40g/ ⅔ cup grated Parmesan cheese
200ml/scant 1 cup extra
virgin olive oil
For the crispy carrot peel crisps
Reserved carrot peelings, dried
A drizzle of olive oil.
Heat the oven to 200°C/400°F/Gas 6. To make the filling, toss the carrots in the oil, season and roast for 30–40 minutes, or until tender and golden. Meanwhile, melt the butter in a frying pan and sweat the onion and garlic for 10 minutes until translucent. Season and stir in the chilli. Leave to cool. Transfer to a food processor with the carrots, lemon juice, goat’s curd, Parmesan and egg yolk and blitz to a paste. Season to taste, if necessary.
Lightly flour the dough and roll it out using a rolling pin or pasta machine until it is thin enough that if you rest it on the open pages of a book, you can see the writing through it. Working quickly, put a long strip of pasta on the surface and put heaped teaspoons of filling
at 5cm/2in intervals. Brush some beaten egg white around each mound of filling and place another sheet of pasta on top. Cup around each mound with your hands to expel any air bubbles and seal the pasta, then cut out with a 4cm/1½in cutter.
Blitz all the pesto ingredients to a paste, seasoning to taste.
To make the carrot peel crisps, heat the oven to 200°C/400°F/Gas 6. Toss the carrot peelings in oil and season with salt and pepper. Put in a roasting pan and bake for 4–6 minutes, or until dry and slightly crisp.
Meanwhile, bring a very large saucepan of salted water to the boil, add the ravioli and boil for a few minutes until they bob to the top. Drain well, then toss with hazelnut pesto and top with the crispy carrot peel crisps.
To make pasta, make a well in 300g/ 2½ cups “00” flour, add 3 large eggs and mix to combine. Knead on a lightly floured surface until the dough is silken and elastic. Wrap, chill for 30 minutes, then roll.
Enjoy this Ravioli recipe!
Victoria Glass’s book is available on the Nourish Books website.