Carrot-Shaped Pasta Raviolis with Natural Dyes

Carrot-Shaped Pasta Raviolis with Natural Dyes

Spring calls for something bright and playful on the table, and carrot-shaped ravioli dyed with natural colors — orange carrot tops, green herb-tinted "leaves" — feel like exactly the right kind of whimsy for an Easter dinner or a Sunday lunch when you want the meal to feel a little more special than usual. Homemade pasta is far more forgiving than most people think, and when you add natural dyes to turn the dough vibrant shades of orange and green and shape it into tiny carrots, it becomes the kind of thing that makes people stop and ask how you did it, as if you spent hours on something that really only required flour, eggs, patience, and a willingness to play.

I make these when I want dinner to feel like an event, or when spring has finally arrived and I want the food to match the season, or simply because the process of rolling out dough and shaping it into something small and whimsical is meditative in the same way that any repetitive handwork is meditative — it asks for your full attention, and in return, it gives you something beautiful that did not exist before you started.

Ingredients

For the orange carrot dough:

• 2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• ¼ cup carrot juice (or beet juice for deeper red-orange, or 1 tsp turmeric mixed with 2 tbsp water for golden-orange)
• Pinch of salt

For the green "leaf" dough:

• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons spinach juice or pureed spinach (blend fresh spinach with a tiny bit of water, strain)
• Pinch of salt

For the filling:

• 1 cup ricotta cheese
• ¼ cup grated Parmesan
• 1 egg yolk
• Salt and pepper to taste
• Optional: finely chopped fresh herbs like basil or parsley

For serving:

• Butter
• Fresh sage leaves
• Grated Parmesan

Instructions

Make the orange dough first by mounding 2 cups of flour on a clean work surface and creating a well in the center. Crack 3 eggs into the well, add the carrot juice and salt, and use a fork to beat the eggs gently, gradually incorporating the flour from the edges until a shaggy dough begins to form. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Make the green dough the same way using 1 cup flour, 2 eggs, and the spinach juice. Knead until smooth, wrap, and let rest alongside the orange dough.

While the dough rests, make the filling by mixing ricotta, Parmesan, egg yolk, salt, pepper, and herbs until smooth.

Roll out the orange dough as thin as possible — you should be able to see your hand through it. Use a small round cutter (about 2 inches) to cut circles. Place a small spoonful of filling in the center of each circle.

Fold each circle in half to create a half-moon, pressing the edges firmly to seal. Twist the sealed edge gently to create a tapered carrot shape. Use a toothpick to press light grooves across the body to mimic carrot ridges.

Roll out the green dough thin and cut small leaf shapes or thin strips to attach to the top of each carrot as the "greens." Press gently to adhere.

Place finished ravioli on a floured baking sheet. Cook in batches in salted boiling water for 3 to 4 minutes until they float. Transfer with a slotted spoon to a skillet with melted butter and crisped sage leaves. Toss gently, serve with Parmesan.

Notes on Natural Dyes

• Orange: Carrot juice (soft golden-orange), beet juice (deep red-orange), turmeric (bright yellow-orange)
• Green: Spinach juice or pureed spinach
• Other colors: Beet juice for pink/red, squid ink for black, plain dough for cream