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Carrot-and-Ricotta Ravioli
© Antonis Achilleos

Carrot-and-Ricotta Ravioli

  • SERVINGS: Makes 40 ravioli

Use this filling to make Easy Ravioli.

  1. 3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)
  2. 1 tablespoon extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 2 teaspoons unsalted butter
  5. 1 tablespoon minced shallot
  6. 1 tablespoon heavy cream
  7. 5 ounces sheep's-milk ricotta or well-drained fresh cow's-milk ricotta (1/2 cup firmly packed)
  8. 6 tablespoons freshly grated Parmigiano-Reggiano cheese
  9. Pinch of freshly grated nutmeg
  10. 1 large egg yolk
  1. Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.

Suggested Pairing

Creamy, nutmeg-scented Sicilian white.