Parsley ravioli with carrot-hazelnut-filling
For the dough:
  • 75g spelt wholemeal flour
  • 75g semolina
  • pinch of salt
  • ½ bunch of parsley
  • 50ml water
For the filling:
  • 200g carrots (weighed after peeled)
  • 50ml orange juice
  • 20g ground hazelnuts
  • oil, salt, pepper
For sauce:
  • 100g parsnips
  • 200-300ml vegetable stock
  1. For the dough mix together flour, semolina and pinch of salt in a bowl. Remove parsley leaves from harder stalks and blend together with water. Add parsley to dry ingredients and knead until smooth. Add either more water or meal if needed. Wrap in a piece of clear film and put into fridge for at one hour.
  2. Meanwhile peel and roughly chop carrots. In a small saucepan bring water to the boil and cook carrots until soft. Strain off water an blend together with orange juice, hazelnuts, some drops of oil, salt and pepper.
  3. Peel and chop parsnips as well. Bring vegetable stock to the boil, add parsnip and cook until soft. Strain off stock, but keep it! Then puree parsnip and use so much stock until you get a creamy sauce. Add salt and pepper for taste.
  4. After resting cut dough into 3 pieces. Roll out each piece using a pasta machine or a rolling pin to form a thin layer. Place one teaspoon of filling onto the under half of dough and continue to place filling but always leave some edges around. Brush edges with a little bit of water and place the upper half on top. Use your finger to press dough into shapes and use a pastry wheel to cut out ravioli.
  5. Bring water with a pinch of salt to the boil and cook ravioli for a few minutes (they are ready when they come up to the surface). Serve with parsnip sauce and if you want some orange zests.
Recipe by piroggi at