Carrot-and-Ricotta Ravioli

Name: Carrot-and-Ricotta Ravioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Mediterranean, Italian, European
Ingredients: 3 larges carrots, peeled and cut into 1-inch chunks (3/4 pound); 1 large egg yolk; 1 Tbsp heavy cream; 1 pinch Pinch of freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 6 Tbsps freshly grated Parmigiano-Reggiano cheese; 40 servings Salt and freshly ground pepper; 1 Tbsp minced shallot; 142 grams sheeps-milk ricotta or well-drained fresh cows-milk ricotta (1/2 cup firmly packed); 2 teaspoons unsalted butter

You can never have too many side dish recipes, so give Carrot-and-Ricott It is a good option if you're following a gluten free and primal diet. It is a very reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper