Carrot Wonton Ravioli With Emerald Pesto

Directions

1. For the filling: Scrape carrots, chop coarsely and add in to a saucepan.
2. Lightly season with salt and pepper, add in butter and just sufficient stock to barely cover and bring to a simmer. Cover and cook till carrots are soft. Drain carrots and puree in a food processor or possibly blender and set aside. While carrots are cooking add in extra virgin olive oil, shallots and garlic to a small saute/fry pan and cook slowly till vegetables are very soft but not brown. Add in shallot mix to carrots along with remaining filling ingredients and combine well. Correct seasoning with salt and pepper. Filling should be hard and hold its shape.
3. Chill if not using immediately. For each ravioli place a wrapper on a dry work surface and put a heaping tsp. of filling in the center. Brush edges with beaten egg and place another wrapper on top, pressing down on edge with a fork or possibly 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 till they are tender and float to the surface. Drain and place raviolis in hot soup plates and barely cover with warm stock. Add in julienned carrots if using and drizzle a Tbsp. or possibly two of pesto over and top with shaved Parmesan. Serve immediately.
4. This recipe yields 6 to 8 servings.