Roasted Carrot Ravioli in Thyme Brown Butter

“Choose love not in the shallows but in the deeps.” Christina Rossetti

It’s Valentine’s week and people are talking about love, and I already brought you two sets of hearts, so I better talk about the thoughts behind them if I’m ever going to.

Like squash or sweet potato puree, carrot puree is earthy and sweet, a wonderful stuffing in ravioli. Try this healthier comfort food recipe now on Foodal.

I’ve been thinking so much lately about the difference between lives looked at from far away and lives looked at up close.

I don’t know why this is hitting me now and not when I was 15 like it probably hits some people, but now that I’ve seen it, I’m seeing it everywhere.

A bundle of carrots being held by human hands | Foodal

It’s the difference between watching someone on TV and sitting with someone for coffee, between listening to a speaker at a conference and listening to a friend in your living room, between giving someone a run-down of your day and giving someone a run-down of your heart.

Things look different from far away than they look up close. Loving from a distance, in the shallows, is usually easier, as there’s less risk involved and more control.

You can craft a pretty image when you’re tucked behind a computer screen, and you can admire an idea of someone that you read about online, but when you interact with someone day in and day out, image, and all attempts at it, tend to fade away.

A collage of photos of carrots being peeled | Foodal

This is one of the best things about our marriage: Tim sees me and lets me see him up close, day to day, in bank accounts and morning breath and late-night goofiness.

It doesn’t have to be your spouse that you see this way; it could be your mom or your roommate or your best friend; but it’s such a gift to have someone know you in all your imperfection and to let you know them in theirs, if only to remember that all of us are, at the bottom of everything, people.

All of us are in need of forgiveness and grace and of someone’s bearing with us when we don’t even see how much we need them to.

Tim and I took a totally last-minute, totally refreshing road trip last weekend to Louisville, where, Saturday night, we shared a celebratory meal for our book deal.

A collage of photos showing different view of ravioli being stuffed with roasted carrot puree | Foodal

Around the beet ravioli I had as a starter was this wonderful carrot hay pureé that our server said involved the restaurant’s own farm’s carrots being roasted with hay and then pureéd for a rustic flavor effect.

At first bite, I would have sworn it was squash, so sweet and vibrant colored, and that immediately set my mind racing with other uses for carrot pureé: pie? custard? ravioli?

So when we came back home, I pulled out the pasta maker and pulled out the bag of carrots, and this is what came of it, me pulling sheets of pasta through the crank hooked on our dining table, Tim across from me at his computer.

The filling showcases that carrot purée (minus hay), which like squash or even sweet potato purée, is sweet, blessed by the natural sugars of the roasted carrots, but with a distinct carroty flavor that is both earthy and familiar.

Roasted carrot ravioli is a tasty and healthier version of the normal comfort food | Foodal

Who of us remembers the first time we had carrots? Yet when you pureé them and combine them with sauteéd shallots and stuff them into pasta, they are entirely worthy of New Thing status if anything ever was.

I so enjoyed taking these pictures of them and writing this post to tell you, the great collective of unknown people finding this post in your own bedrooms or living rooms or work desks, about it, but even sweeter was sharing them with the man who lets me know him, who cleans the house with me and balances the checkbook with me and plunges the toilet on a Tuesday afternoon.

There’s not a lot of celebration and hype around that kind of everyday loving, at least not on this earth, but there’s a lot of rejoicing over it in my heart.

Like squash or sweet potato puree, carrot puree is earthy and sweet, a wonderful stuffing in ravioli. Try this healthier comfort food recipe now on Foodal.
Roasted Carrot Ravioli in Thyme Brown Butter
Votes: 2
Rating: 4
Rate this recipe!
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Like squash or sweet potato puree, carrot puree is earthy and sweet, a wonderful stuffing in ravioli. Try this healthier comfort food recipe now on Foodal.
Roasted Carrot Ravioli in Thyme Brown Butter
Votes: 2
Rating: 4
Rate this recipe!
Print Recipe
  • 1 pound pasta dough
For the roasted carrot purée :
  • 2 pounds carrots peeled and halved vertically, 907 g
  • 3 tablespoons coconut oil melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons whole milk
For the roasted carrot ravioli filling:
  • 2 tablespoons ghee
  • 6 tablespoons minced shallots
  • 2 cups carrot purée 400 g, see above
  • 1 teaspoon salt
  • 1 teaspoon Freshly ground black pepper
  • 2 tablespoons heavy cream
  • 2 tablespoons grated Pecorino cheese
For the pasta:
  • 1 pound pasta dough
For the thyme brown butter sauce:
  • 3 tablespoons unsalted butter
  • 3-4 sprigs fresh thyme stems removed
  • Dash of salt
For garnish:
  • fresh thyme (optional)
  1. Preheat oven to 450°F (230°C). Combine carrots, coconut oil, salt, and pepper in a roasting pan (like a 9x13"). 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.


Make sure to check out our complete brown butter guide now for tips and tricks on making this versatile spread. And be sure to peruse through our other savory and sweet brown butter based recipes.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

17 thoughts on “Roasted Carrot Ravioli in Thyme Brown Butter”

  1. What a beautiful sequence of photos and so happy for you, turning in the manuscript and all! I can’t wait to see your book and read your lovely writing on top of great recipes.

    • You’re so sweet, Amanda! I know you can empathize with what a relief it is to have the biggest step done. Looking forward to your book, too!

  2. I’m pretty sure this is one of the greatest wonders of my life – that there is someone who I wake up next to and doesn’t mind the fact that my hair is crazy because I toss and turn in my sleep or care if I spent all day in my ridiculous umbrella print pyjamas and an old jumper of his (and who lets me see him in the same way, minus the umbrella pyjamas). This ravioli sounds utterly delicious, sweet and soft and full of flavour.

    • pyjamas and jumpers –> I swear, everything British people say sounds 100x cooler than what other people do. : ) And thanks, Kathryn!

  3. I just finished lunch, but these photos are making me hungry all over again! How could anyone look at these photos and not want to run right out to get the ingredients? Yum!

  4. Made these for Easter. My Dad (whose home we were dining at) was extremely skeptical about carrot ravioli as a concept much less cooked carrots. But, he was so happily surprised to try these. Truly delectable. Something about the shallot transforms the otherwise sweet carrots into a luscious savory treat you want to go back to again and again. We had 3 ravioli left out of 40 prepared and there were other sides, but this was a fave out of the whole meal. Nice to be able to make for my stepmom too who can’t do cow’s milk except butter. Forgot to mention substituted goat milk for cream and milk, still amazing. Great job.


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