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Pot Pie Ravioli

This recipe features a simple herb cream sauce and 3 unique ravioli -- pea, carrot, and chicken.  All the flavors of classic american comfort food in a beautiful, colorful Italian-inspired dish. We're using store bought pasta sheets, but you can make the dough from scratch if you want.  First, we're making the three fillings Carrot filling • 1 cup carrots, peeled, diced steamed (we can just say steamed carrots and • Cook them ahead of time) • ½ cup ricotta cheese • 1 egg • ½ tsp sugar • Salt, pepper, and nutmeg to taste • Add all ingredients to food processor.  • Blend until smooth.  • Put in bowl.  Pea filling • 1 cup peas, steamed • ½ cup ricotta cheese • ¼ cup grated pecorino romano • Salt and pepper to taste • Add all ingredients to food processor.  • Blend until smooth.  • Put in bowl. Chicken filling • 1 cup chicken, diced • ½ cup ricotta cheese • ¼ cup grated parmesan cheese • 1 egg • Salt and pepper to taste Add all ingredients to food processor. Pulse until barely chunky (chicken should have more texture than veggies). Put in bowl. Next, make the cream sauce • 1/4 cup butter • ½ onion • 1/4 cup all-purpose flour • 2 cups milk • 1/2 tsp salt • ½ tsp black pepper • Zest of 2 lemons • 3 tbs chopped parsley • 3 tbsp chopped tarragon • 2 tbsp thyme leaves • 3 tbs grated pecorino Romano cheese Sauté onion in butter until translucent Add flour and cook until pasty (1 minute more, stirring constantly) Add milk, salt and pepper and cook until thickened Remove from heat-- add lemon zest, herbs, cheese Stir to combine. Set aside Now, bring a big pot of salted water to a boil so it's ready when your ravioli are. Assemble the ravioli Fillings Fresh pasta sheets Egg wash Cut the pasta sheets into even strips (about 1.5 inches, or whatever size you want your pasta) Brush them with egg wash Spoon a little bit of filling onto the strip every 1.5 inches (square ravioli time) Add strip on top, egg wash side down Press with fingers to seal.  Cut ravioli apart Repeat with each flavor Cook the Ravioli Once the water is boiling, add ravioli Cook for 3-5 minutes, until they're floating Remove and toss them in olive oil immediately When all ravioli are done cooking, toss them in cream sauce Serve with some grated cheese, bread crumbs, and minced herbs.  ABOUT FOOD DECONSTRUCTED: Each week on Food Deconstructed, chef Adrian Bustamante deconstructs one of the world's favorite foods to its basic parts puts them back together in exciting, unexpected, and sometimes strange ways.  Tune in each week to see if your food gets deconstructed and to see what Adrian transforms it into.  Check out more recipes on http://fooddeconstructed.squarespace.com