For the filling
300g fresh cow fetta
3 large carrots
½ bunch parsley
Salt and pepper
For the pasta
330g 00 caputo flour
3 whole free-range eggs
Extra virgin olive oil
For the sauce
100g roasted and roughly chopped hazelnuts
100g freshly grated parmesan
1 bunch baby yellow, baby purple or dutch carrots
Wash and cut the carrots into small chunks and roast in a 200 degree oven for 30-45 minutes until tender and slightly caramelised. Remove from oven and discard any overly burnt bits, then place in a kitchen blender with picked parley until smooth – this should take a couple of minutes. Then add the cow fetta and continue to blend until incorporated. Season to taste and let cool.
Make a small well on the bench with your flour, crack the eggs into the well and season with salt and a teaspoon of extra virgin olive oil. Combine with a fork until you reach a crumble consistency. With your hands knead the dough until combined but not smooth. Wrap in plastic wrap and rest in the fridge for an hour.
After an hour, remove the plastic and with a rolling pin roll the pasta dough out lengthways to 1-2 cm thick. Next, roll through the widest setting on your pasta machine and fold it in 3 like a book. Roll out again with a rolling pin lengthways (with the book ends facing you) until 1-2 cm. Repeat twice. The dough should be smooth and strong by the end of this process.
Now roll the dough through the machine, lower the setting making the pasta longer until you reach the smallest setting. The pasta is now ready for filling.
Making your ravioli
Cut the dough in half (one half for the bottom of the ravioli, one for the top), place a spoonful of mix at the centre of the pasta repeating this process every 3 cm until achieving a steady line of dots. Spray with water (use a garden spray nozzle) and gently place the second half of pasta dough on top. Smooth down, making sure to gently press around the dots of mix to remove any air bubbles. Cut the ravioli with a cutter into your desired shape, square, round, oval etc.
For the sauce and assembly
Peel and cut the baby carrots into thin strips, set aside.
Boil your pasta in salted boiling water for 2-3 minutes, and start to heat a small frying pan. Melt butter in the hot pan with a pinch of salt. When the butter starts to go nut brown in colour add carrots and let the butter foam up and turn off.
The pasta should now be done – strain and place on a plate (5-ish ravioli per person should suffice as a main course), sprinkle with parmesan and pour over some of the brown butter and carrots and finish with chopped roasted hazelnuts.