Carrot-and-Ricotta Ravioli Recipe

Name: Carrot-and-Ricotta Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 teaspoons 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 firmly packed); 6 tablespoons freshly grated Parmigiano-Reggiano cheese; Pinch of freshly grated nutmeg; 1 large egg yolk

Servings: persons

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 teaspoons 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 firmly packed)
6 tablespoons freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk

1
Preheat the oven to 400.
2
In a baking dish, toss the carrots with the olive oil and season with salt and pepper.
3
Cover with foil and bake for about 30 minutes, until tender and lightly browned.
4
Let cool slightly.
5
In a small skillet, melt the butter.
6
Add the shallot and cook over moderate heat until softened, about 3 minutes.
7
In a food processor, combine the carrots, shallot and cream and puree until smooth.
8
Transfer the puree to a bowl.
9
Stir in the ricotta, Parmigiano and nutmeg and season with salt and pepper.
10
Stir in the egg yolk.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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 teaspoons unsalted butter, and more.

Yes, Carrot-and-Ricotta Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-and-Ricotta Ravioli

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