Cheese Ravioli with Kale Pesto and Roasted Carrots
Ingredients
1 lb carrots, sliced
6 Tablespoons olive oil
Kosher salt & black pepper
2 Tablespoons almonds, roasted
1 clove garlic
1/2 bunch kale, stem discarded and leaves torn (about 3 1/2 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
Directions
Heat oven to 450 degrees F. Toss the carrots, 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Place on a rimmed baking sheet and roast, tossing once, until tender, 10-12 minutes.
Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth. (The Pesto can be made ahead.)
Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water; drain the ravioli and return them to the pot.
Add the carrots, pesto, and 1/4 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 extra chopped almonds and Parmesan.
