Tested and Perfected by Food and Wine Carrot-and-Ricotta Ravioli
© Antonis Achilleos  Carrot-and-Ricotta Ravioli    • SERVINGS:
Makes 40 ravioli  Use this filling to make Easy Ravioli.    1. 3
large carrots, peeled and cut into 1-inch chunks (3/4 pound)
2. 1 tablespoon extra-virgin olive oil   3. Salt and freshly
ground pepper   4. 2 teaspoons unsalted butter   5. 1 tablespoon
minced shallot   6. 1 tablespoon heavy cream   7. 5 ounces
sheep's-milk ricotta or well-drained fresh cow's-milk ricotta
(1/2 cup firmly packed)   8. 6 tablespoons freshly grated
Parmigiano-Reggiano cheese   9. Pinch of freshly grated nutmeg
10. 1 large egg yolk   1. Preheat the oven to 400°. In a baking
dish, toss the carrots with the olive oil and season with salt
and pepper. Cover with foil and bake for about 30 minutes, until
tender and lightly browned. Let cool slightly.  Suggested
Pairing  Creamy, nutmeg-scented Sicilian white.