INGREDIENTS

INSTRUCTIONS

* Note: See the "Emerald Pesto" recipe which is included in this
collection.
For the filling: Scrape carrots, chop coarsely and add to a saucepan.
Lightly season with salt and pepper, add butter and just enough stock
to barely cover and bring to a simmer. Cover and cook until carrots
are soft. Drain carrots and puree in a food processor or blender and
set aside. While carrots are cooking add olive oil, shallots and
garlic to a small saute pan and cook slowly until vegetables are very
soft but not brown. Add shallot mixture to carrots along with
remaining filling ingredients and combine well. Correct seasoning
with salt and pepper. Filling should be firm and hold its shape.
Refrigerate if not using immediately. For each ravioli place a
wrapper on a dry work surface and put a heaping teaspoon of filling
in the center. Brush edges with beaten egg and place another wrapper
on top, pressing down on edge with a fork or pastry wheel to make
sure they are well sealed. Place ravioli in a single layer on a
lightly floured baking sheet. To serve: Cook ravioli in a large pan
of boiling, lightly salted water until they are tender and float to
the surface. Drain and place raviolis in warm soup plates and barely
cover with hot stock. Add julienned carrots if using and drizzle a
tablespoon or two of pesto over and top with shaved Parmesan. Serve
immediately. This recipe yields 6 to 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9642 broadcast 08-01-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-09-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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