ravioli with carrot-top pistou and Parmesan broth
From chef Gabe Kennedy, winner of ABC’s The Taste Finally, a way to enjoy carrots from root to tip! After eating the carrot, save the green tops for a delicious pesto that pairs well with ravioli and broth made from leftover Parmesan rinds. 1 tbsp olive oil ½ white onion, diced ½ head garlic, skin on, plus ½ clove, peeled; divided 1½ tsp whole black peppercorns 4 sprigs thyme ¾ cup dry white wine 2 Parmesan rinds (about ½ pound) 24 large ravioli (or 48 small ravioli; for Gabe Kennedy’s homemade carrot-ravioli recipe, go to yogajournal.com) ¾ cup carrot tops ½ cup basil 1⁄8 cup walnuts ¼ cup grated Parmesan ½ lemon, zest plus juice ¼ cup olive oil In a medium saucepan or Dutch oven over medium-high heat, sauté oil, onion, garlic, peppercorns, and thyme until onion and garlic browns, 3–5 minutes. Add white wine and let alcohol cook off, 3 minutes. Add Parmesan rinds and 1 quart water. Simmer uncovered until level of liquid has reduced by half and the broth is flavorful, 45 minutes. Strain through a fine-mesh strainer or sieve, reserving liquid. Cook the ravioli according to package instructions. In a food processor, pulse ½ clove garlic, carrot tops, basil, and walnuts until chopped. Add grated Parmesan, lemon zest, lemon juice, and oil. Pulse until the mixture is coarse but cohesive. Season with salt and freshly ground black pepper to taste. Divide ravioli among 4 bowls or plates. Top with a ladle of broth and a dollop of carrot-top pesto.
NUTRITIONAL INFO 492 calories per serving, 26 g fat (6 g saturated), 39 g carbs, 2 g fiber, 16 g protein, 536 mg sodium
Liz Krieger is a writer and editor in Brooklyn who specializes in health and wellness.