Carrot Purée Ravioli For Daring Cooks’

Blog-checking lines: This month, the Daring Cooks challenged us to think inside the box – the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep us our taste buds satisfied even during the busiest of times. I made Carrot Purée Ravioli as my submission.

Findus sent me a few gift vouchers which I could use at my local Pick n Pay to buy which ever of their vegetables I chose. I had an idea for a carrot purée ravioli lurking in my head and decided to use the vouchers to buy the frozen baby carrots. I would not ordinarily buy frozen carrots but for this recipe it made perfect sense as baby carrots are easier to work with when making a purée and the hard work of peeling the carrots had already been done for me. The trick is to get the carrots super soft. You want to be able to mash them with the back of a spoon. The other reason for making this dish was that I had read you could freeze ravioli. I find it easier to make a big batch and so I set about making enough for Dave and I for one meal as well as enough for us to have as a starter the next time we had guests. Once the ravioli were made I placed them onto a tray without overlapping them. I then put the tray into the freezer. As soon as the ravioli had frozen I put them into a freezer container. When we were ready to use the frozen carrot purée ravioli I brought a pot of water to the boil, added some salt and then the frozen ravioli. As soon as the water came back to the boil, I started the timer. And they were perfect! I am so going to repeat this the next time I make pasta.

Carrot Purée Ravioli
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Carrot Purée Ravioli

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


for the pasta

  • 250 g 00 flour
  • 2 eggs
  • 2 egg yolks
  • Pinch of salt

for the ravioli

  • 300 g frozen baby carrots
  • Pinch of salt
  • 125 mls milk
  • 15 mls chopped parsley
  • Salt and freshly ground black pepper to season


for the pasta

  • Mix together the flour, eggs, egg yolks and salt until a dough forms
  • Cover with cling film and place into the fridge for 30 minutes
  • Divide into 4 pieces and laminate each piece until soft using a pasta machine
  • Roll out each piece to the thinnest setting (I go up the number 8 on my machine)

for the ravioli

  • While the pasta is resting place the carrots in the milk with a pinch of salt
  • Cook on a low heat until they are soft and drain
  • Add the parsley and purée until smooth
  • Adjust the seasoning and leave to cool

To assemble

  • Make your ravioli with 1 teaspoon of the purée in each ravioli (I made 36)
  • Cook for 1 minute in boiling salted water


We served our ravioli with a crayfish bisque and crayfish tails that were cooked for 4 minutes, out of the shell.

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Disclosure: I was sent the gift vouchers but was not required to write a blog post or recipe in exchange for them. This post is in line with my blogging policy.

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