In a pan, melt 2 tbsp of butter and add breadcrumbs. Season with salt and pepper. Heat the breadcrumbs until they are golden brown, and set aside.
In a small pot, simmer carrots with vegetable stock on medium heat. When vegetables are tender, use a slotted spoon to transfer carrots to a blender. Blend into a smooth puree, adding vegetable stock to loosen the sauce as needed.
Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta cooking water. Toss the cooked ravioli gently with melted butter. Slowly add the reserved pasta water until a sauce has formed. Plate the creamy carrot purée on the bottom of each dish. Top with ravioli. Garnish with crispy breadcrumbs and tarragon.