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Carrot Ravioli

I’ve made a Carrot Ricotta Ravioli with a Brown Butter and Sage Sauce before but had forgotten about it until I took a cooking class and the Chef made a vegetable Lasagna using a Carrot and Ricotta mixture as the base between the layers of the Lasagna.  I’m still working on my version of this recipe and will share it later.


Ravioli is easy to make at home if you use Wonton Wrappers that are found in the International Aisle at your Grocery Store.  Or you can make your own Pasta Dough.  I’ve made it both ways.


• 3 large carrots (¾ pound/340 grams), peeled and cut into 1-inch chunks

• 1 tablespoon extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 teaspoons unsalted butter

• 1 tablespoon minced shallot

• 1 tablespoon heavy cream

•  5 ounces fresh well-drained ricotta cheese

•  6 tablespoons freshly grated Parmigiano-Reggiano cheese

•  Pinch of freshly grated nutmeg

•  1 large egg white

• Flour for dusting the work surface 

•  48 Wonton Wrappers or 1 pound fresh egg pasta dough

Herbed Butter & Serving:

•  ½ cup unsalted butter

•  2 tablespoons mixed minced fresh herbs such as parsley, sage, and marjoram

•  Kosher salt

•  ¼ cup freshly grated Parmigiano-Reggiano cheese for serving


1. Heat the oven to 400°F.

2. To make the filling: On a baking dish, toss the carrots with the olive oil and season with salt and pepper. Bake for about 30 minutes, until tender and lightly browned. Let cool slightly.

3. In a small skillet over medium heat, melt the 2 teaspoons butter. Add the shallot and cook until softened, about 3 minutes. Remove from the heat and let cool slightly.

4. In a food processor, combine the carrots, shallot, and cream and puree until smooth, scraping down the sides as needed. Add the ricotta, Parmigiano, nutmeg, and egg yolk, and season with salt and pepper. Puree until combined. Cover and refrigerate filling until needed. Filling can be made a day in advance.

5. Lay out 24 single wonton wrapper sand place a spoonful of the cheese mixture in the center of each, being careful not to over stuff.

6. Paint the edges of the wrappers with egg whites, then top with another wonton wrapper.

7. Press firmly around the edges to secure the filling inside the Ravioli.  (Make sure each ravioli is completely sealed.  If not the mixture will ooze out into the water as it boils.)  

8. Repeat the process until you have 24 Ravioli.

9. Bring a large pot of water to a boil and salt generously.  When the water is boiling , carefully drop the ravioli into the pot–you may need to cook them in two batches to avoid crowding. Cover the pot until the water returns to a boil and then uncover and cook the ravioli for 3 to 5 minutes, until they are just tender. Gently stir the water once or twice to make sure the ravioli do not stick together.

10. While the water is heating, melt the butter in a small skillet placed over medium-low heat. When the butter begins to sizzle, stir in the herbs and a pinch or two of salt and cook, stirring for 2 minutes, or until the utter has taken on the flavor of the herbs. Turn off the heat and cover to keep warm.

11. Using a slotted spoon, gently remove the cooked ravioli from the pot and place in a mixing bowl. Pour the herbed butter over the top and gently toss to coat. Serve immediately with Parmigiano cheese on the side.

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