Instructions: 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.

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