Carrots are roasted with diced onion, garlic, honey and seasoning. It sounds like it would be sweet, but a little adobo sauce balances the filling out so nicely. The sauce is simple and light - just fresh squeezed orange juice with a little butter, honey and orange zest.
The cooking time sounds like it would be long and tedious, but most of it is roasting the veggies.
This dish sounds fancy, but it very easy to make. A nice side dish with grilled chicken or fish, or serve it as a main dish over sauteed spinach, chard, or baby kale.
Preheat oven to 350 degrees. On a large sheet of aluminum foil on a baking sheet, add carrots, halved head garlic, and onion.
Drizzle with olive oil and honey. Salt and pepper as you would normally for roasted veggies. Sprinkle with cardamon.
Cover by folding aluminum foil over veggies. Place baking sheet in oven and bake 45 minutes. Allow to cool enough to place in food processor.
Place in food processor, along with any juices from the roasting process. Add adobo sauce and puree until no visible chunks of veggies remain.
Place a large dutch oven filled with water on high heat to boil. Cut egg roll wrappers in half. Add 1 level tablespoon of carrot puree to center portion of wrapper as shown. Brush with egg wash. One egg beaten, and mixed with water in a small bowl.
Press half of wrapper over filling. Remove air from around filling and crimp with a fork. Continue on till all raviolis are assembled.
Once water is boiling drop 4 raviolis in at a time and cook until raviolis float - 2 to 3 minutes. Remove from dutch oven and let raviolis rest on a greased cookie sheet
While cooking raviolis begin your sauce. In a medium sauce pan add orange juice and butter. Cook on medium heat until simmering. Allow to simmer 5 minutes. Add honey and zest. Stir until combined and turn off heat.
Assemble raviolis on serving platter. Pour sauce over raviolis and sprinkle with parsley if desired. Enjoy!