How To Make Carrot Ravioli & Carrot Top Pesto скачать в хорошем качестве

How To Make Carrot Ravioli & Carrot Top Pesto

For this recipe, I was inspired by the “nose-to-tail” movement reported in the Kimpton Hotels & Restaurants' 2017 Culinary & Cocktails Trend Forecast. Instead of “nose-to-tail,” I did a “root to tip” version by creating a delicious vegetarian carrot ravioli and using the carrot tops to make a carrot top pesto as the sauce. Instead of throwing half of the vegetable away, give this recipe a try! Filling: 3 pounds small carrots with tops (any color) 2 tablespoons olive oil 1 medium onion, diced 1.5 t cardamom Kosher salt, freshly ground pepper 1 garlic clove 1/4 cup finely grated parmesan 1 package wonton papers Pesto: 3c carrot tops, washed 2 cloves garlic, minced 1/2 cup olive oil 1/2 cup Parmesan, grated Salt & pepper, to taste Questions? email me: ask@theodoreleaf.com Thumbs Up for more! Follow:    / theodoreleaf   Twitter.com/theodoreleaf Facebook.com/theodoreleaf Instagram: theodoreleaf Pinterest: theodoreleaf www.theodoreleaf.com Interested in a career in the Culinary Arts? Check out my school www.internationalculinarycenter.com This video was sponsored by Kimpton Restaurants.