Roasted carrot puree is earthy and sweet, a perfect filling for fresh ravioli with thyme brown butter sauce.
For the Pasta:
- About 1 pound fresh pasta dough, room temperature
- All-purpose flour or semolina flour, for dusting
For the Roasted Carrot Puree:
- 2 pounds carrots, peeled and halved vertically
- 2 medium shallots (about 4 ounces), peeled and halved vertically
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmigiano Reggiano cheese
For the Thyme Brown Butter Sauce:
- 1 stick unsalted butter, cubed
- 8 sprigs fresh thyme
- 1/2 teaspoon salt
For the Garnish (optional):
- Fresh thyme
- Grated Parmigiano Reggiano
- Toasted and salted shelled pumpkin seeds
- Preheat the oven to 450°F. Toss the carrots and shallots with 2 tablespoons olive oil, salt, and pepper on a baking sheet lined with aluminum foil or a silicone mat.
- Roast for 30-35 minutes, until tender and caramelized. Remove from the oven and let cool slightly in the pan.
- Transfer the carrots and shallot to a food processor. Add the heavy cream and remaining olive oil. Blend until smooth. Add the grated cheese and blend again until completely incorporated, scraping down the sides as needed. Transfer the mixture to a bowl and set it aside while preparing the pasta.
- Lightly flour a clean work surface. Divide the pasta dough into four equal pieces. Work with one piece at a time, while keeping the rest covered with plastic wrap. Roll out the dough into a thin rectangle using a rolling pin or pasta maker. The pasta should be very thin, about 1/8 inch thick.
- Cut the rectangle in half vertically. If using a ravioli mold, carefully place one half on top of the mold. Gently press your knuckle or spoon into each depression of the mold to create small wells for the filling. Place about 2 teaspoons of the filling into each well. If using a ravioli stamp 2 inches in diameter, place the rectangle half on a lightly floured surface. Place about 2 teaspoons of the filling on top of the pasta in neat mounds about 1/2 inch apart from each other to leave enough space in between each mound to accommodate the edges of each ravioli. Depending on the thickness of the dough, you should be able to place 2 rows of 5 to 7 mounds on the rectangle half.
- Place the other half of the rectangle directly on top of the other half with the filling. If using a ravioli mold, use a rolling pin to firmly roll over the top of the mold, cutting and sealing the ravioli. Flip the mold upside down to release them onto a lightly floured surface. If using a pasta stamp, lightly flour the stamp and firmly press over each mound, cutting and sealing each individual raviolo.
- Place the cut ravioli on a lightly floured baking sheet. Repeat with the remaining dough until you use all of the filling.
- Bring a large pot of water to a boil. While waiting for the water to boil, prepare the brown butter sauce. In a medium-sized pot over medium-low heat, melt the butter. Add the thyme. Stirring the butter with a whisk, continue to cook until it starts foaming. Keep stirring until the butter turns a deep golden color, develops dark flecks, and releases a nutty aroma, for about 5 minutes. Immediately remove from the heat and pour through a fine mesh strainer into a large bowl. Whisk in the salt, and set aside while you cook the pasta.
- Generously salt the water when it reaches a rolling boil. Carefully drop half of the ravioli in the boiling water and cook for 3-4 minutes, or until al dente. Using a slotted spoon, carefully remove the ravioli and place on a serving platter. Cover loosely with aluminum foil. Repeat the boiling process with the remaining ravioli.
- Pour the brown butter sauce over the ravioli on the platter. Garnish with grated cheese, thyme, and toasted pumpkin seeds. Serve immediately.
- Prep Time: 1 hour, 20 minutes
- Cook Time: 40 minutes
- Category: Vegetables
- Method: Baking and Boiling
- Cuisine: Pasta
Keywords: ravioli, carrot, shallot, brown butter, thyme