Moroccan-Spiced Carrot Ravioli

By • March 1, 2011 36 Comments

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Author Notes: I love the bright color and versatility of a carrot, and I knew I wanted to let it shine in the dish. Not to be draped by too many other vegetables or flavors, so I decided to make a carrot ravioli with a Moroccan twist. However, making ravioli on a weeknight was just too much for me so I decided to make the ravioli out of won ton wrappers. It is such a simple technique and you end up with a light weeknight dinner. Serve with a green side like wilted spinach or delicious salad and you a complete vegetarian dinner.

Serves 4

  • 1 packet WonTon Wrappers
  • 4-5 Carrots, Peeled and Diced
  • 1/2 teaspoon Light Brown Sugar
  • 1 tablespoon Unsalted Butter
  • 1 Lemon: 1 T Zest and 1/2 tsp. Juice
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 1 tablespoon Panko
  • 1 T and 1/2 Tsp. Olive Oil
  • Chopped Fresh Parsley (garnish)
  1. Melt the unsalted butter in a saucepan over medium heat, once the butter begins to melt add the brown sugar. Toss in the diced carrots. Cook for 8 - 10 minutes until they begin to slightly caramelize. Add to food processor once cooked.
  2. In the food processor with the carrots, add the lemon juice, cumin, coriander, teaspoon of olive oil and panko. Pulse until a paste is formed.
  3. Bring a pot of water to boil. As the pot is beginning to boil, prepare the won ton wrapper ravioli. Place 1/2 T of the carrot paste in the center of one won ton wrapper. Wet your fingers with water and trace the border of that wrapper. Place another won ton wrapper on the top. Seal by running your finger around the border of the wrappers. Use bottom of the fork to form ravioli ridges if desired.
  4. Add completed ravioli packets to boiling water. When the ravioli rises to the top it is finished, this usually takes no more than 1-2 minutes per ravioli. Place in pasta bowl to serve. Drizzle with olive oil, sprinkle with fresh parsley and top with lemon zest.

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