Ravioli carrot and goat cheese "thermomix"

Filling: Put in the cup peeled and chopped carrots, onions and Chop 5sec / vel 5.

With Espa tula ingredients down to the bottom of the vessel, an? Ada 100 g of water and salt and set 18 min / 100o C / vel 1. Then crush 10sec / vel 4. Remove puree? of the cup and cool.

Place a bowl on the top of the "thermomix" and weighing 120 g Pure? carrot and book (used to make the dough).

Pour remaining puree? in the glass, an? ada goat cheese, cream cheese, salt, pepper and mix 10 sec / vel 4. Remove the cup and reserve to fill the raviolis.

Masa: Without washing the glass, add flour, eggs and puree? Carrot reserved; Schedule 3 min / func? n ear.

Pour the dough onto the surface of a meso? N with flour and shape into a ball. Cu? Cover it with plastic wrap and let stand for 20-30 minutes.

Cut the dough in half and with a roller or a pasta machine ma; extend one half of the dough into straight? angle until it is very thin.

You place along teaspoons of filling spaced apart? and moisten the mass with water droplets around the filling.

Fold dough over the filling to cover it, finger tighten around with a tin, cut ravioli. Repeat step 2 with half of the dough.

Cook ravioli in abundant water boiling with 15 g salt; will be n? ready once they rise to the surface about 2-3 minutes, once ready remove slotted spoon and serve with drops of olive oil and parmesan cheese.