Roasted Carrot Ravioli with Warm Apple-Spinach Pesto

Whoa! You might be thinking, what in the world?! Carrots in ravioli? Apples in pesto?

Don't judge it till you try it! This was perhaps one of the finest meals that has graced the 51 Porter table.

Sweet, caramelized roasted carrots, pureed and tucked inside thin sheets of pasta; juicy apples sauteed with onions and garlic, blended with fresh spinach and lemon juice; and a sprinkling of freshly grated parmesan cheese atop a mound of roasted Brussel sprouts...just another day in the life at 51 Porter.

For the Roasted Carrot Ravioli

Ingredients (Serves about 4)

*8-9 large carrots, peeled and chopped

*~2 Tbs. olive oil

*3 cloves garlic, crushed

*2 tsp. sea salt

*1 tsp. ground black pepper

*~36 wonton wrappers

*1 egg or egg white or water to seal the ravioli

Directions

1.) Preheat the oven to 375 degrees.

2.) Toss the chopped carrots with the olive oil, garlic, salt, and pepper. Spread in one even layer on a baking sheet. Roast for about 30 minutes or until carrots are tender and caramelized. Stir every 10 minutes or so.

3.) Remove carrots from oven and transfer to a food processor. Blend until smooth. If the mixture seems too thick, you might want to add a couple tablespoons of vegetable or chicken broth or water.

4.) On a cutting board, lay out the wonton wrappers and add about 1 tsp. of the carrot filling to one corner of the wrapper (place the filling more towards the center and not directly on the corner). Brush the edges of the wonton wrapper with the egg wash or water. Fold over the wrapper, making a triangle and press to seal.

5.) Boil a large pot of salted water. Drop the ravioli in in batches and stir to make sure the ravioli do not stick to the bottom. These guys cook up fast, about 3 minutes, and will float to the top when they are done. Remove from the water with a slotted spoon and transfer to a plate. Stack the cooked pasta in layers with foil in between to ensure they do not sick to one another. Reserve some of the starchy pasta cooking water for the pesto. Serve with the apple-spinach pesto, recipe below.

For the Apple-Spinach Pesto

Ingredients

*1 medium-sized apple (any variety you like), chopped with peel

*3-4 cloves garlic, crushed

*1/2 cup red onion, chopped

*2 Tbs. lemon juice

*1/4 cup olive oil

*1 cup packed fresh spinach

*2 Tbs. balsamic vinegar

*1 1/2 tsp. salt and 1 tsp black pepper

*~1/2 to 1 cup reserved pasta-cooking water, to thin the sauce

Directions

1.) Heat 1 Tbs. oil in a skillet over medium heat. Add the onions and saute for 3-4 minutes, until they start to caramelize. Add the garlic and saute another 30 seconds. Add the apple, salt, pepper, and lemon juice and saute about 3 minutes until the apples are just tender.

2.) Transfer the mixture to a food processor and add the remaining olive oil, balsamic, and spinach. Blend until smooth and creamy.

3.) Before serving, stir in about 1/2 to 1 cup of the pasta cooking water until the pesto is your desired consistency. Serve over the Ravioli and sprinkle with parmesan cheese.

*Other Options: This would be a fantastic salad dressing when chilled over spinach with dried cranberries, feta, and walnuts!

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