Ravioli With Sherried Carrot Puree Recipes

ROASTED CARROT RAVIOLI WITH ORANGE BUTTER SAUCE

Steps:

• 1. Preheat oven to 350 degrees. On a large sheet of aluminum foil on a baking sheet, add carrots, halved head garlic, and onion.
• 2. Drizzle with olive oil and honey. Salt and pepper as you would normally for roasted veggies. Sprinkle with cardamon.
• 3. Cover by folding aluminum foil over veggies. Place baking sheet in oven and bake 45 minutes. Allow to cool enough to place in food processor.
• 4. Place in food processor, along with any juices from the roasting process. Add adobo sauce and puree until no visible chunks of veggies remain.
• 5. Place a large dutch oven filled with water on high heat to boil. Cut egg roll wrappers in half. Add 1 level tablespoon of carrot puree to center portion of wrapper as shown. Brush with egg wash. One egg beaten, and mixed with water in a small bowl.
• 6. Press half of wrapper over filling. Remove air from around filling and crimp with a fork. Continue on till all raviolis are assembled.
• 7. Once water is boiling drop 4 raviolis in at a time and cook until raviolis float - 2 to 3 minutes. Remove from dutch oven and let raviolis rest on a greased cookie sheet
• 8. While cooking raviolis begin your sauce. In a medium sauce pan add orange juice and butter. Cook on medium heat until simmering. Allow to simmer 5 minutes. Add honey and zest. Stir until combined and turn off heat.
• 9. Assemble raviolis on serving platter. Pour sauce over raviolis and sprinkle with parsley if desired. Enjoy!