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Pumpkin Ravioli with Hazelnut Cream Sauce

SUBMITTED BY: MARBALET 

"Made with an aromatic pumpkin filling, and served with a simple cream sauce. You can make this ravioli with winter squash also."

SERVINGS

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Servings
 

INGREDIENTS

  • 2 1/2 cups pumpkin puree
  • 2 large carrots, cooked and pureed
  • 2 onions, diced
  • 1 clove garlic, minced
  • 2 teaspoons ground coriander seed
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground allspice
  • 1 pinch ground cardamom
  • 1 cup unsalted butter
  • 1/3 pound grated Parmesan cheese
  • 2 tablespoons real maple syrup
  • 1 egg, beaten
  • 2 1/2 pounds fresh pasta sheets
  • salt to taste
  • ground black pepper to taste
  • 1 cup hazelnuts
  • 3 cups heavy whipping cream
  • 3 cloves garlic, minced
  • 1 pinch cayenne pepper
  • 1 pinch white pepper
  • salt to taste
  • 2 cups shredded sorrel, stems removed

What to Drink?
Wine Chardonnay

DIRECTIONS

  1. Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
  2. Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
  3. Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
  4. Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
  5. Cook the ravioli in salted boiling water until al dente. Drain.
  6. Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.

FOOTNOTE

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 29, 2003 by MITZI04 
This was incredibly good and rich. Instead of making the ravioli, I used the filling to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Jan. 30, 2003 by MLTHATCHER 
I always skip the pasta making and buy fresh pasta from local specialty stores. But the sauce... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 25, 2003 by LUV2BME72 
The Raviolis ae wonderful, the sauce is lacking. It would accent the taste of the raviol to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Feb. 19, 2007 by Megan P. 
This was soooo fantastic. It was a lot of work, but so worth it! The pumpkin mixture is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Sep. 6, 2005 by melissa 
Awesome! I cut back to 1/2 the butter and 1/2 the hazelnuts. Used fresh spinach instead of the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed on Apr. 25, 2007 by LINDA MCLEAN 
I'm so glad I took another reviewers advice and used stuffed shells instead of making ravioli... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Nov. 10, 2006 by KRISTINE1C 
I couldn't get the raviolis to seal. So I boiled the pasta and used them as lasagna noodles... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on Nov. 3, 2003 by MCIPOLLA 
Everyone loved it. It even tasted better the second day. Had a difficult time finding... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 26, 2007 by Cooks4Happiness 
Very rich and many flavors. I used a buttercup squash instead of pumpkin(all boiled and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Apr. 5, 2004 by TISTI 
One of the finest raviolis I had ever tried! I agree that they are quite time consuming, but... MORE

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