Carrot Ravioli with Vadouvan Crunch

Directions

1. 1
   In a large saucepan, heat olive oil over medium heat.
2. 2
   Add onion, and cook, stirring frequently, until golden brown. Set aside.In a medium saut pan, heat canola oil and 2 tablespoons crushed red pepper over low heat for 5 minutes.
3. 3
   Let stand until cool. Strain oil through a fine-mesh sieve, discarding solids. Use within 2 weeks.Preheat oven to 375.In a large bowl, combine carrot, cup olive oil, cumin, and 1 tablespoon salt.
4. 4
   Transfer to a rimmed baking sheet, and roast until tender, about 15 minutes.
5. 5
   Transfer to the work bowl of a food processor, and process until smooth.
6. 6
   Let stand until cool, and transfer to a pastry bag fitted with a 1-inch tip.In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, yolks, 3 eggs, remaining 2 tablespoons olive oil, and remaining 1 teaspoons salt at medium speed for 5 minutes.
7. 7
   Transfer to a heavily floured surface, and knead for 5 minutes. Wrap dough in plastic wrap, and let rest for 15 minutes.In a small bowl, whisk together cup water and remaining 1 egg. On a heavily floured surface, roll dough to 1/16-inch thickness. Divide dough in half, and brush 1 half with egg wash. Pipe carrot filling by teaspoonfuls 2 inches apart on dough with egg wash.
8. 8
   Place remaining dough on top, and press each piece of filling with a 1-inch round cutter. With a 2-inch round cutter, cut ravioli, and place on a floured sheet tray. Refrigerate until ready to cook.*In a large saut pan, melt butter over low heat.
9. 9
   Add caramelized onions, peas, and sliced baby carrots; cook for 1 minute.Bring a large pot of salted water to a boil.
10. 10
    Add ravioli in batches, and cook for 2 minutes.
11. 11
    Add ravioli to pan with onion mixture.
12. 12
    Add 1 cup pasta cooking water, and stir gently until combined.Divide ravioli among 10 serving plates, and top with Carrot Noisette Sauce.
13. 13
    Garnish with Vadouvan Crunch and carrot top leaves, and drizzle with chile oil, if desired.In a small saucepan, heat butter over medium heat; cook until browned.
14. 14
    Transfer to a small bowl, and let stand.In a small saucepan, heat oil over medium heat; cook until hot.
15. 15
    Whisk in flour, and cook, stirring frequently, until a blond roux forms.In medium stockpot, bring carrot juice to boil; whisk in roux.
16. 16
    Add zest, and cook until reduced by half.
17. 17
    Whisk in browned butter; reduce heat to low, and cook for 5 minutes.
18. 18
    Add lemon juice, and let cool slightly.
19. 19
    Serve warm.Preheat oven to 300.In a large Dutch oven, melt butter over medium-low heat.
20. 20
    Add vadouvan, and cook until fragrant.In a large bowl, combine all remaining ingredients; add butter mixture, and toss.
21. 21
    Transfer mixture to a rimmed baking sheet, and bake until browned and dry, stirring every10 minutes, about 20 minutes.