Ravioli With Sherried Carrot Puree

This is from 365 Ways to Cook Vegetarian. I think the sauce could be made ahead of time and frozen.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 4  tablespoons butter
• 2  onions, sliced thin
• 4  carrots, peeled and sliced
• 1⁄2 cup dry sherry
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup vegetable broth
• 9  ounces  fresh  cheese ravioli
• 2  tablespoons fresh parsley, chopped

Directions

1. In a large frying pan, melt 2 tablespoons butter over medium heat.
2. Add onions and cook, stirring occasionally, until just beginning to color, 2-3 minutes.
3. Add carrots, sherry, salt and pepper. Cover and cook until carrots are tender, 15-20 minutes. Let cool 5 minutes.
4. In a blender or food processor, puree carrot mixture with broth, in batches if nedessary, until fairly smooth.
5. Transfer to a small saucepan and cover to keep warm.
6. In a large saucepan of lightly salted boiling water, cook ravioli according to package directions.
7. Drain. Return to pan and toss with remaining butter.
8. To serve, reheat carrot puree if necessary. Spoon over warm ravioli. Sprinkle with chopped parsley and serve.