Tri colored Stuffed Homemade Ravioli

Tri colored Stuffed Homemade Ravioli

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Serves: 4-6 Cooking Time: 1 hr 45 min active


  • 250 g flour tipo "00"
  • 125 g beaten egg yolks
  • 1 egg
  • dash of salt
  • 2 tbsp Extra Virgin Olive oil
  • 1/4 cup cooked millet
  • 1 1/2 cup frozen tri colored chopped peppers
  • 1/2 carrot ( shredded on a grater)
  • 1 can anchovies
  • 1 tbsp rice wine vinegar
  • 2 tbsp Flaxseed or Flaxmeal
  • 2 tbsp Pepitas
  • 3 tbsp grated parmesan
  • 2 tbsp grass fed butter
  • 1/4 cup chicken stock
  • Fresh chopped parsley
  • Freshly ground pepper
  • 1 tsp chili flakes ( optional)



The first thing you have to do is make your pasta dough. Begin on a clean surface by placing your the flour on a clean flat working surface, such as your counter top. Create a little hole in the middle of the flour so that it resembles a well and place in the egg yolks, whole egg, dash of salt and 1 tbsp olive oil. Using your fingers or a fork begin to slowly take the flour and incorporate it with the egg mixture. Continue to mix in the flour now using both hands so that it mix starts to resemble a dough. Knead for at least 10 minutes so it forms a smooth ball ( if its too wet add a bit more flour to it, if its looking too dry add a dash of water). Once the dough ball is formed and cover it tightly with plastic wrap and set to rest in the fridge for 4 hours.


Move onto the filling for the ravioli ( this can be made a day ahead). Bring 1/4 cup of water to a boil and add 1/8 cup of millet. Cover and cook for 25 min on low heat. Once the millet is cooked add the can of anchovies with the oil, frozen peppers and shredded carrots to cook down for an additional 5 minutes.


In a food processor, combine the millet mixture, parmesan, rice wine vinegar, flaxseed, and pepitas until its a smooth paste. Fill 2 pipping bags fitted with 1/8 round nozzle and delicately lay in a bowl with the pipe part sticking up towards the ceiling so no paste falls out as it chills out in the fridge. Let over paste can be placed in an airtight container and in the fridge.


If its been 5 hours or overnight we can begin on the ravioli. Take the dough out of the fridge and unwrap it. Cut it in half, re wrap and refrigerate one of the halves while you work on the other. Using pasta dough attachment or a rolling pin to roll out the dough to 1/8" thickness ( I only recommend the latter if you want to work on your biceps but thats the route I went). Once the dough is rolled out, take a champagne glass or a round pastry cutter to cut circles in the dough. Remove the pipping bag filled with the paste and place a dime size amount of paste on 1/2 of the circles you just cut. Top each pipped circle with a plain circle and use a fork to seal the edges. Layer the ravioli on a baking sheet and place in the fridge while you repeat the process with the 1/2 half of the dough.


Now that the ravioli is made, your ready to cook it. Bring a large pot of water to a boil and make your sauce. As the water is boiling, take a sauce pan and add the chicken stock, butter and any leftover sauce from the filling to create a sauce for your ravioli. Start the sauce on high heat to melt everything, give it a few stirs and reduce the heat to a high simmer to reduce it. While the sauce reduces, and add the ravioli to cook for about 3 minutes or until the rise to the top. Remove them with a slotted spoon and place directly into the sauce pan. Once the all the ravioli has been added, use tongs to gently coat each piece. Plate across 4-6 plates and top with fresh parsley, ground pepper and chili flakes and serve immediately.


If there are scraps left over from the dough, you can make spaghetti by passing it through a chitarra or leave as is and cut down into smaller bits. Let dry out at room temperature before covering and cook the pasta another day with your favorite sauce.

99% of the time I am about amazing, tasty, beautiful food that does not require a ton of time. This recipe is not one of them. It is a labor of love to first create the pasta dough, then cut out little circles ( I used the end of a champagne glass a little trick I picked up from my French grandma), sealed with a fork ( obviously to create pockets to catch sauce), carefully pipped with a stuffing that you of course made by hand and then tossed in a buttery delicate sauce before you can even taste it. Trust me on this one, once you have done this, and you can skip the gym because you’ll get plenty of a work out, you cant come back from it. Each bite is the perfect balance of a chewy exterior with creamy, succulent umami bursts of flavor from the inside. The sauce it gets bathed in helps bring out the flavors and coats each piece of ravioli to ensure the maximum mind blowing factor.

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