Roasted Garlic Carrot Goat Cheese Ravioli in Browned Butter

2008 Jul/Aug

Ravioli are simple to make using packaged wonton wrappers, which are essentially the same thing as fresh pasta sheets. These ravioli are also delicious dropped into simmering stock to make a ravioli soup.


  • 4 – 5 medium carrots, peeled or scrubbed
  • Canola or olive oil
  • Salt and pepper
  • 1 head of garlic (optional)
  • 1 c. soft, crumbled goat cheese or ricotta
  • 1 pkg wonton or gyoza wrappers, thawed if frozen
  • 1/4 c. butter, or to taste


Preheat oven to 450°F. Slice the carrots into 1” chunks and spread out in a single layer on a rimmed cookie sheet. Drizzle with oil, sprinkle with salt and pepper and toss them around to coat well. Cut a thin slice off the top of the head of garlic, place on a square of foil, drizzle with a little oil and wrap the foil around it. Put garlic on cookie sheet with the carrots and put everything in the oven for about an hour, until the carrots are soft and darkening on the edges and the garlic is soft and golden.

Put the carrots into a bowl (scrape all the oil off the sheet into the bowl with them) and once the garlic is cool enough to handle, squeeze the soft cloves into the bowl with the carrots. Mash with a potato masher or fork until well blended (the carrots will still be lumpy). Stir in the goat cheese.

Working with a few wonton wrappers at a time, lay them out on the counter and put a small spoonful of filling in the middle of each. Dip your finger into a small dish of water and run it down two adjacent sides, then fold the wrapper over and seal, pressing out any bubbles that might make them float when you boil them.

At this point the ravioli may be frozen in a single layer on a baking sheet, then transferred to freezer bags to store for up to 4 months. (To serve, boil them from frozen for about 5 minutes, until they float to the surface.)

Bring a large pot of salted water to a rolling boil and drop the ravioli into the water several at a time. Boil for 3 to 5 minutes, until they float to the surface. Remove from the water with a slotted spoon and set aside. Cook the remaining ravioli in batches.

Set a heavy skillet over medium-high heat and add about a tablespoon of butter. When it melts and the foam subsides, it will start turning golden as the natural sugars in the butter caramelize. Add about a quarter of well-drained ravioli to the hot pan without crowding it; shake them around a bit until they start to brown as much as you’d like them to. Pour them into a shallow bowl. Repeat with the remaining ravioli and butter and serve immediately. Serves 4, with leftovers.