Roasted Carrot Ravioli in Thyme Brown Butter
Ingredients
  • 1pound pasta dough
For the roasted carrot purée :
  • 2pounds carrotspeeled and halved vertically, 907 g
  • 3tablespoons coconut oilmelted
  • 1/2teaspoon salt
  • 1/2teaspoon Freshly ground black pepper
  • 2tablespoons whole milk
For the roasted carrot ravioli filling:
  • 2tablespoons ghee
  • 6tablespoons minced shallots
  • 2cups carrot purée400 g, see above
  • 1teaspoon salt
  • 1teaspoon Freshly ground black pepper
  • 2tablespoons heavy cream
  • 2tablespoons grated Pecorino cheese
For the pasta:
  • 1pound pasta dough
For the thyme brown butter sauce:
  • 3tablespoons unsalted butter
  • 3-4 sprigs fresh thymestems removed
  • Dash of salt
For garnish:
  • fresh thyme(optional)
Instructions
  1. Preheat oven to 450°F (230°C). Combine carrots, coconut oil, salt, and pepper in a roasting pan (like a 9×13″). Bake for 30 minutes, until fork tender. Remove from oven and let cool in pan. Once cooled enough to handle, place carrots in food processor and blend until smooth. Add two tablespoons milk and blend again (this will help make the purée creamier).
  2. In a large skillet, heat ghee over medium heat until hot. Stir in shallots and cook just for a minute, until coated and warmed and beginning to brown. Add carrot purée, salt, and pepper, and cook another 2 to 3 minutes, until everything’s incorporated and fragrant. Stir in heavy cream and cook another 2 minutes. Remove from heat, stir in cheese, and adjust salt and pepper to taste. Let the filling cool completely.
  3. Prepare ravioli dough according to pasta maker instructions (or see my einkorn pasta recipe for help). Fill half the ravioli rounds with a dollop of carrot filling, and top each one with another round. Press the sides together, brushing them with water to make them stick if you like, and set prepared ravioli on parchment.
  4. Bring a few quarts of water to a boil in a large stockpot and add a dash of salt. Place ravioli in pot and cook for 3 to 4 minutes, until al dente. They should float. Taste one to check for doneness. Once ready, strain water, plate ravioli, and top with brown butter sauce. (We started the sauce while the ravioli cooked, but you could also do it right away afterwards.)
  5. For the brown butter sauce, simply heat butter in a saucepan over medium heat until it browns (it will get very frothy, then separate into white specks on top, then eventually turn beautifully caramelly brown and crazy fragrant, like toasting nuts; that’s when it’s done). Add fresh thyme and salt while butter cooks. Once ready, pour over ravioli.