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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. 

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