Monday, September 5, 2016

Cheese Ravioli with Kale Pesto and Roasted Carrots

1 pound carrots (about 6), sliced
6 tablespoons olive oil
kosher salt and black pepper
2 tablespoons roasted almonds, plus more, chopped, for serving
1 clove garlic
1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)
1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving
1/2 teaspoon grated lemon zest
16 to 18 ounces fresh or frozen cheese ravioli
Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.
Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.
Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.
Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.

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