Vegetable Ravioli with Citrus Sauce

For the pasta, sift flour into a bowl. Add eggs, salt and oil. With the dough hook of an electric mixer knead into a firm, smooth dough. Add some water to the dough if needed to reach desired consistency. Shape pasta dough into a ball, wrap in plastic wrap and let rest for about 20 minutes. Meanwhile, for the filling, rinse spinach, trim and spin dry. Peel onion and garlic and finely chop. Heat butter in a pan and sauté onion and garlic until translucent. Add spinach and season with salt, pepper and nutmeg. Remove from the pan and chop coarsely.

Place spinach mixture in a bowl, add ricotta and egg, mix well and season with salt, pepper and nutmeg. Evenly roll out pasta dough on a floured surface. Cut 8x8 cm (approximately 3x3 inch) squares. Place 1 teaspoon of filling into the center of half of pasta squares. Cover with another square of pasta and press edges together around the filling. When all ravioli is shaped, place into a pot of boiling salted water and cook for about 8 minutes. 

Preheat the oven to 200°C (approximately 400°F). For the sauce, peel carrots, cut in half lengthwise and cut into slices. Rinse scallions, trim and cut into thin slices. Bring orange juice and broth to a boil in a pot and cook until liquid is reduced by half and season with salt and chili powder.