This recipe comes from the delightful Domenica Marchetti, and while it’s based on roasted carrots, it works with any vegetable you can puree such as squash, sweet potato, turnip, celery root, or even peas.

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 drained ricotta (line a strainer with a towel and drain ricotta for 30 mins)

¾ cup freshly grated parmesan

Pinch of freshly grated nutmeg

1 large egg yolk

1 batch pasta dough (store bought is fine)

    1.    Preheat the oven to 400. 

    2.    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.

    3.    In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.

    4.    In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, parmesan and nutmeg and season with salt and pepper. Stir in the egg yolk.

    5.    Split pasta dough in half and roll into two rectangles, about 8” by 16”

    6.    On one half of each rectangle, place 1 Tbsp of filling approximately 2” apart along the line, leaving at least 1” to the edge.

    7.    “Paint” a line of water in a square around each filling drop with a brush or your finger.

    8.    Fold the top half of the rectangle over the filling, and press down around the filling to remove air pockets and seal the edges where the water is.

    9.    Cut the ravioli out using a sharp knife or pasta cutter if you have one.

    10.    Place on a lined sheet tray until you are ready to poach.

To cook: Boil a large amount of water in the biggest pot you have. When the water is at a rolling boil, drop the ravioli in one at a time and cook until the float (3 - 4 mins).

While the pasta is cooking, melt a few tablespoons of butter in a sauté pan, and let get a tiny bit of color.

When the ravioli are done, remove them using a strainer or slotted spoon and place them directly in the hot butter. Let the ravioli get a little crispy and then turn over (the pasta will ‘let go’ of the pan when it’s ready to turn over - have patience or your pasta will burst). Toss in a handful of chopped herbs (parsley, sage, thyme, rosemary) and turn out onto plates or shared platter. Top with some leftover cheese (if you have any).