Carrot Ginger Ravioli with Tarragon Butter - L'Academie de Cuisine

By KDCooks

Culinary Skills Lab - Pasta - 2/20/12

Ingredients

• Filling:
• 1 lb Carrots, peeled and chopped into 1/2 inch cubes
• Fresh Ginger, peeled and cut into 1/2 inch cubes
• 3 pieces of candied ginger
• 1 pinch each of salt & pepper
• 1 cup of water or chicken stock
• 2 TB butter
• Wonton Wrappers
• Sauce:
• 3 shallots, peeled and diced
• 3 sprigs tarragon, leaves removed and chopped fine
• 4-6 TB butter
• Salt & pepper to taste

Details

Servings 4

Preparation

Step 1

Filling:

Place all the ingredients in pot and bring to a simmer. Simmer until very tender, adding only enough liquid to keep carrots from scorching.

Once tender, puree carrots in a blender or food processor - Season. Chill the carrot mixture.

Spoon filling onto ravioli (use wonton wrapper and brush one side with egg to seal).

Sauce:

In a saute pan, melt the butter over medium heat. Add the shallots and sweat until the shallots are soft and translucent. Add the tarragon, salt & pepper and toss the pasta in butter as quickly as possible.

Serve right away over pasta.