Recipe: Ravioli with Sherried Carrot Puree (serves 2)

RAVIOLI WITH SHERRIED CARROT PUREE

4 tablespoons butter, divided use
2 medium onions, thinly sliced
4 medium-size carrots, peeled and sliced
1/2 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
1 (9 oz) pkg fresh cheese ravioli
2 tablespoons chopped parsley

In a large frying pan, melt 2 tablespoons butter over medium heat. Add onions and cook, stirring occasionally, until just beginning to color, 2-3 minutes.

Add carrots, sherry, salt, and pepper. Cover and cook until carrots are tender, 15-20 minutes. Let cool 5 minutes.

In a blender or food processor, puree carrot mixture with broth, in batches if necessary, until fairly smooth. Transfer to a small saucepan and cover to keep warm.

In a large saucepan of lightly salted boiling water, cook ravioli according to package directions. Drain. Return to pan and toss with remaining 2 tablespoons butter.

TO SERVE:
Reheat carrot puree if necessary. Divide ravioli between two plates. Spoon carrot puree over warm ravioli. Sprinkle with chopped parsley and serve at once.

Servings: 2
Source: 365 Ways to Cook Vegetarian by Kitty Morse