Ravioli with Ricotta and Carrot Filling

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This month has been a busy one. Turned 22. Watched my little brother graduate from high school. Graduated from college. Ate the most perfect piece of white chocolate cake speckled with ripe strawberry slices. Made my last homemade pasta in my apartment. Moved all of my belongings into my dad’s garage without the slightest clue where I will move next. For now, I’m sharing a room with my best friend and eating all of her cereal.

The last pasta I made was a homemade ravioli stuffed with carrots and ricotta. I was looking for a recipe that would use up all of my leftover homemade ricotta and came across this one, which had raving reviews. I didn’t feel like making sauce, so I simply tossed the cooked ravioli in melted butter and sprinkled them with good Parmigiano.

Makes 40 ravioli/Food and Wine Magazine

Ingredients

  • 3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced shallot
  • 1 tablespoon heavy cream
  • 5 ounces sheep’s milk ricotta or well-drained fresh cow’s milk ricotta (1/2 cup packed)
  • 6 tablespoons tablespoons freshly grated Parmigiano-Reggiano cheese
  • Pinch freshly grated nutmeg
  • 1 large egg yolk

Preheat the oven to 400 degrees. In a baking dish, toss the carrots with olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, or until tender.

In a small skillet, melt the butter. Add the shallot and cook over medium heat until soft, about 3 minutes.

In a food processor, blend the carrots, shallot and cream until smooth. Transfer this puree to a bowl and mix with ricotta, Parmigiano and nutmeg. Season with salt and pepper. Stir in the egg yolk.

(Follow instructions for filling ravioli with the wrapper recipe you are using. Food and wine has a corresponding fresh pasta recipe here.)

 

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