Creamy Carrot Tagliatelle with Ricotta

Clean the carrots and slice them into thin rounds. Finely chop the shallots and garlic. Heat the extra virgin olive oil and 20 g of butter in a deep pan, then sauté the shallots over low-medium heat for 3-4 minutes until translucent. Add the garlic, sliced carrots, and picked thyme leaves.

Sauté the vegetables for another 3-4 minutes until the carrots begin to caramelise lightly. Season with 1 teaspoon of salt and freshly ground black pepper. Pour in the vegetable stock, cover, and simmer over low heat for about 15 minutes until the carrots are completely tender.

Once the carrots are tender, remove from the heat. Transfer the contents of the pan to an immersion blender container or blender, add the creamy ricotta cheese and the remaining 20 g of butter, then blend into a silky-smooth, velvety purée. Taste and add another pinch of salt if needed.