Yoga Journal Singapore — December 15, 2017

december 2017 / january 2018

yogajournal.com.sg

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

Ravioli with carrot-top

pistou and Parmesan

broth

SERVES 4

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.

From chef Gabe Kennedy, winner

of ABC’s Th e Tas te

nutritional info 492 calories per serving,

26 g fat (6 g saturated), 39 g carbs, 2 g fiber,

16 g protein, 536 mg sodium

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