Pan-fried vegetable ravioli

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My previous ravioli video that shows an alternative way of rolling and filling the dough (works better if you don't have a really big counter):    • Cheese ravioli without a rolling mach...  

**RECIPE, MAKES 12 LARGE RAVIOLI**

2 eggs
all-purpose flour (about 1.5 cups, 180g, but it depends)
1 carrot
1 small zucchini (or any summer squash)
1 shallot (or half a larger onion)
2-3 garlic cloves
fresh herb for garnish (I used parsley but sage would be nice)
white wine (very optional)
butter
olive oil
salt
pepper

Beat the eggs with a little glug of olive oil and then stir in as much flour as they'll take. Switch to hand kneading and knead in enough flour until the dough ball is reasonably smooth and just barely sticky. Cover and let rest for at least 20 minutes.

Grate the carrot, zucchini, shallot and garlic. Fry all the vegetables in a little olive oil over moderate heat, stirring frequently, until everything has softened and cooked down a bit, about 5 minutes. Season with salt and pepper to taste.

Roll out and fill the pasta dough per the demonstration in this video or with the alternate method linked above. Boil in heavily salted water until the ravioli become very buoyant, about 3 minutes. Drain thoroughly.

Melt a thick film of butter in a wide pan over moderate heat and lay in one portion of ravioli at a time, moving them as you lay them in so they don't stick. Fry on both sides until they're just a little brown, 2-3 minutes. Throw in some fresh herb and let it fry a moment.

You could eat it just like that, maybe with some grated cheese. Or, while everything is still in the pan, deglaze with a small splash of white wine (or stock or reserved pasta water), turn off the heat, and when the bubbling has about stopped, stir in some additional cold butter to form an emulsified sauce.