Carrot And Ricotta Ravioli
Ingredients
- 3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 teaspoons unsalted butter
- 1 tablespoon minced shallot
- 1 tablespoon heavy cream
- 5 ounces sheep's-milk ricotta or well-drained fresh cow's-milk ricotta (1/2 cup firmly packed)
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- Pinch of freshly grated nutmeg
- 1 large egg yolk
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