Heat oven to 350 degrees, and spray a muffin tin with nonstick spray.
In the bowl of a food processor fitted with the blade attachment, add onion, carrot and garlic. Pulse until finely chopped. Add pesto, Parmesan, ricotta, egg, tomato paste, breadcrumbs and a pinch of salt and pepper. Pulse again until combined. Using a rubber spatula, scrape the mixture into a large bowl with the turkey. Use your hands to combine.
Use an ice cream scoop to divide the meat mixture among the muffin cups. Top each with a spoonful of tomato sauce. Bake for 30 minutes, until cooked completely through. Rest 5 minutes before serving.