Onion River Ravioli

Ravioli Filling

1. Grate carrot on box grater.
2. Finely dice onion.
3. Sweat onion and carrot in 2 tablespoons olive oil until very tender, stirring often. Add more olive oil as needed.
4. Place drained beans, cooked vegetables and remaining olive oil in food processer or blender. Pulse or blend until very smooth, use a spatula as needed to scrape the sides of the blender.
5. Mix together salt, spices, and lemon juice. Add spice mixture to bean and vegetable mix, scraping down the sides as necessary.
6. Transfer to piping bag.

Ravioli:

1. Roll out pasta dough using a pasta roller until its transparent (you can see your hand through the pasta sheet).
2. Place one strip of dough over the frame.
3. Press dough into frame with the indented tray.
4. Fill pouches with about 1 TBPS of pasta filling.
5. Place a second strip of pasta dough over strip with filling and press strips together with your fingers.
6. Seal by running a rolling pin over the top of the dough covered frame, gently at first and then increase pressure until the zig-zag edges of the frame are visible through the pasta. 
7. Remove ravioli from the frame by tapping on the counter. *** Directions from Norpro Ravioli Maker with Press

Cauliflower Sauce: 

1. Blanch cauliflower in salted water +/- 6 minutes
2. Blend, with seasonings and reserved blanching water until tender

Sunflower Gremolata: 

1. Mix all ingredients together and garnish pasta.