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Carrot-And-Ricotta Ravioli

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3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

2 teaspoons unsalted butter

1 tablespoon minced shallot

1 tablespoon heavy cream

5 ounces sheep's-milk ricotta or well-drained fresh cow's-milk ricotta (1/2 cup firmly packed)

6 tablespoons freshly grated Parmigiano-Reggiano cheese

Pinch of freshly grated nutmeg

1 large egg yolk

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