Juice Pulp Ravioli Recipe

September 24, 2020


Think twice before you toss the leftover juice pulp! With this quick and nutrient-packed recipe, you can make healthy, vegetable ravioli with juice pulp in just a few minutes.

Ingredients for Pasta:

  • 5 cups of all-purpose flour
  • 6 large eggs
  • 1/2 cup of water
  • 1 tbsp olive oil

Ingredients for Sauce:

  • 1 can crushed tomatoes
  • 1 cup of tomato puree
  • 1/3 cup water
  • 1/3 cup tomato paste
  • 3 tbsp sugar
  • 2 tbsp minced fresh basil
  • 1 tbsps minced fresh parsley
  • 1 tbsp minced fresh oregano
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup of grated Parmesan Cheese

Ingredients for Filling:

  • 3 cups of juice pulp
  • 1/2 cup of ricotta cheese
  • 1/2 cup of shredded part-skim mozzarella cheese
  • 1 large egg, lightly beaten
  • 2 tsp minced fresh basil
  • 1 tsp minced fresh parsley
  • 1 tsp fresh oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper

Steps:

  1. Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  2. Meanwhile, mix the combine the sauce ingredients in a pot. Bring it to a boil and reduce heat. Cover and simmer for 1 hour, stirring occasionally. 
  3. In a large bowl, mix and combine the filling ingredients. Cover and refrigerate until ready to use. 
  4. Divide pasta dough into fourths; roll 1 portion to 1/16" in thickness. (Keep pasta covered until ready to use). Working quickly, place teaspoonfuls of filling 1 in" apart over half of the pasta sheet. Fold the sheet over, and press down to seal (use a fork to help enforce pressing). Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  5. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain the pot, and slowly spoon sauce over the ravioli. 
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