Makes 4-6 servings

Ingredients:

Ravioli dough:

¾ cups all-purpose flour, plus extra as needed

1 cup whole-wheat flour

¼ teaspoon salt

2 eggs

1 tablespoon olive oil

1½ tablespoons beet puree (or butternut squash or spinach puree)

Ravioli filling (beet, butternut squash or spinach)

1½ cups ricotta cheese

3 tablespoons parmesan cheese, grated

2 teaspoons basil, finely chopped

½ tablespoon honey

¼ teaspoon nutmeg

Pinch of salt

Freshly ground black pepper

2 tablespoons beet puree (or butternut squash or spinach puree)

1 to 2 tablespoons breadcrumbs

Orange butter sauce

6 tablespoons butter

½ orange

Salt and pepper to taste

Method:

Roast the vegetables (beets, butternut squash, or spinach, respectively) in the oven at 350° F for about an hour. Add roasted vegetables and some water to the jar of a blender and puree. Set aside.

Place eggs, olive oil, salt and beet puree (or butternut squash or spinach purée) in the bowl of the KitchenAid Culinary Centre fitted with the dough hook attachment. Add the all-purpose and whole wheat flours and begin mixing the dough on the lowest speed. Gradually increase the speed to medium-low and knead until smooth. Occasionally stop the Culinary Centre to pull dough away from dough hook and add more all-purpose flour as necessary to keep dough from sticking. Knead dough for about 10 minutes.

Wrap with plastic wrap and leave it to rest for at least 30 minutes before using.

While the dough is setting, mix ricotta and parmesan cheese, chopped basil, pepper, nutmeg, honey and vegetable puree. Add breadcrumbs to bind the ingredients. Season with salt and pepper to taste. Cover the filling and set aside.

Once the dough is ready, attach the Pasta Roller from the KitchenAid Pasta Roller & Cutter Set to the power hub of your Culinary Centre. Then, turn the Culinary Centre to speed 2 or 3 and run the dough ball through the Pasta Roller. Continue adjusting to a thinner setting to ensure that the sheet gets longer with each pass-through of the dough. Make sure your dough remains the width of the roller as that will be important when it’s time to fill the ravioli. Lightly flour the pasta sheet and set aside.

Remove the Pasta Roller and replace it with the Ravioli Maker. Gently drape one of the flattened pasta sheets over the Ravioli Maker, then turn the knob slightly so the pasta sheet feeds down into it. Place the hopper onto the Ravioli Maker. Add 2 scoops of the ravioli filling to the Ravioli Maker. Once added, press it down and smooth it out. Then begin to turn the knob, continuing to turn until the filling is almost depleted. Add an additional 2 scoops per ravioli, smoothing and pressing down after each row of ravioli has passed through. Continue turning until all ravioli are made. Set aside to dry.

While the ravioli is drying, begin to make the orange butter sauce. Juice half an orange and zest about 2 tablespoons of orange peel. Set aside. Heat butter in a saucepan over medium-low heat, until melted. Add the orange juice and zest to the saucepan and stir until well combined. Season with salt and pepper to taste. Keep warm and set aside.

Boil water in a pot. Add the ravioli and cook for about 5 minutes or until cooked through. Using a slotted spoon, transfer to saucepan with the melted orange butter; toss to coat. Divide ravioli among serving plates; sprinkle with parmesan and garnish with fresh basil.

Chef’s Note: The ingredients listed above are good for 1 variety of ravioli. If you intend to make all 3 varieties, triple your ingredients accordingly.