Ravioli With Sherried Carrot Puree

1. 1

   In a large frying pan, melt 2 tablespoons butter over medium heat.

2. 2

   Add onions and cook, stirring occasionally, until just beginning to color, 2-3 minutes.

3. 3

   Add carrots, sherry, salt and pepper. Cover and cook until carrots are tender, 15-20 minutes. Let cool 5 minutes.

4. 4

   In a blender or food processor, puree carrot mixture with broth, in batches if nedessary, until fairly smooth.

5. 5

   Transfer to a small saucepan and cover to keep warm.

6. 6

   In a large saucepan of lightly salted boiling water, cook ravioli according to package directions.

7. 7

   Drain. Return to pan and toss with remaining butter.

8. 8

   To serve, reheat carrot puree if necessary. Spoon over warm ravioli. Sprinkle with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.