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Bourbon Glazed Carrot Ravioli with Citrus Brown Butter Sauce

Bourbon Glazed Carrot Ravioli with Citrus Brown Butter Sauce

Sweet carrot ravioli are scented with bourbon and smothered in a silky, citrusy butter sauce that'll keep you coming back for more.
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Prep Time 1 hr 45 mins
Cook Time 35 mins
Total Time 2 hrs 20 mins
Course Grains, Main Course, pasta, Side Dish
Cuisine American, Italian
Servings 5 servings

Equipment

  • Food Processor
  • Pasta Roller

Ingredients
  

Pasta Dough (or Wonton Wrappers)

  • 3 ⅓ cup all-purpose flour
  • 4 large eggs
  • 1 egg yolk
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • ¼ cup water
  • 1 egg white (for sealing the ravioli)
  • OR 100 wonton wrappers

Bourbon Glazed Carrot Filling

  • 4 tbsp butter
  • 1 ½ pounds carrots, chopped
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ⅓ cup brown sugar
  • ⅓ cup bourbon
  • ¼ cup half & half

Citrus Brown Butter Sauce

  • 1 stick butter
  • 2 tsp orange zest
  • ¼ cup orange juice
  • kosher salt
  • freshly cracked black pepper

Instructions
 

Pasta Dough (skip if using wonton wrappers)

  • If using a stand mixer:
    Combine flour, eggs and egg yolk, olive oil, salt, and water in the bowl of the stand mixer.
    Mix on low speed until fully combined, then scoop onto a clean countertop.
    Knead the dough (adding more water if dry and cracking, 2 tsp at a time) until smooth and elastic, about 7 minutes, then form into a ball, wrap in plastic, and refrigerate until ready to roll.
  • If preparing by hand:
    Pour the flour into a pile on a clean countertop.
    Make a well in the center of the flour. Pour the eggs, egg yolk, olive oil, and water into the well.
    Using a fork, scramble the eggs. Begin to scoop flour from the sides of the well and mix into the egg, a little at a time, being careful not to break a side of the well.
    Continue incorporating flour into the eggs until a loose dough is formed, then begin kneading the rest of the flour into the dough with your hands.
    When all the flour has been incorporated, knead the dough (adding more water if dry and cracking, 2 tsp at a time) until smooth and elastic, about 7 minutes, then form into a ball, wrap in plastic, and refrigerate until ready to roll.
  • Optional: If you are making carrot shaped pasta, you can separate the dough into ¼ and ¾. Knead orange food coloring into ¾ of the dough and green food coloring into the remaining ¼. This is a lot of extra work, however!

Bourbon Glazed Carrot Filling

  • In a sauce pot, melt 2 tablespoons of the butter over medium high heat. Add the chopped carrots and saute until starting to soften and caramelize, stirring often, about 8 minutes.
  • Add ¾ cup water and raise the heat to high. Cook until most of the water is evaporated and the carrots are soft, about 10 minutes.
  • Turn the heat down to medium. To the carrots, add the remaining 2 tablespoons butter, kosher salt, black pepper, brown sugar, and bourbon. Cook, stirring often, until the glaze begins to bubble and thicken, about 4 minutes.
  • Remove the carrots from the heat and stir in the half & half.
  • Pour the carrot mixture into a food processor and blend until smooth. Scoop the mixture into a zip-top bag and set aside until you are ready to assemble the ravioli.

Bourbon Glazed Carrot Ravioli with Citrus Brown Butter Sauce

  • When the pasta dough and carrot filling is done, prepare to form the ravioli.
    *If you are using wonton wrappers, skip straight to filling step.
  • Roll the dough: Using a pasta roller, roll out the pasta dough in 4-5 batches, progressively making it thinner, until you can just see your fingers through the dough (setting 7 or 8 on my pasta roller).
    Roll out each piece of dough and lightly dust with flour, brushing off excess. Run the dough through the widest setting on the pasta roller. Progressively roll the dough through thinner and thinner settings. Return the dough sheet to a baking sheet, cover with a damp towel and repeat until all the dough has been rolled.
    If you have a ravioli mold, lay a piece of dough over the mold. Fill and crimp pasta as instructed by your model.
    If not, slice the dough into 2 ½ inch by 2 ½ inch squares.
  • Fill the ravioli:
    Snip off a small corner of your zip-top filling bag. Pipe about 2 tsp filling into the center of half of your pasta squares or wonton wrappers.
    Using your finger or a small brush, lightly brush egg white along the edges of the dough. Then, top each square with another square of dough or wonton wrapper. Press the edges together, gently removing any air from the filling, and crimp the edges closed with a fork.
    Repeat until you run out of dough or filling.
    *Ravioli can be refrigerated for a day or so or frozen for a few months at this step, if not cooking immediately.
  • Bring a large pot of salted water to a boil.
  • Once boiling, gently lower the ravioli into the water. Boil until the ravioli have begun to float on the surface, then 1 minute longer.
  • Make the Sauce:
    In a large skillet, melt the stick of butter over medium heat. Continue cooking and stirring the butter after it melts, allowing it to brown.
  • When a golden brown color is reached, lower the heat to low, stir in the orange zest and juice, and season with salt and pepper.
  • When the ravioli have finished cooking, transfer them from the boiling water into the skillet with the browned butter.
  • Stir to evenly coat the ravioli in the brown butter sauce.
  • Serve immediately, and enjoy.
Keyword Bourbon Glazed Carrot Ravioli with Citrus Brown Butter Sauce, homemade, old fashioned, orange, pasta