Reviewed: Nov. 18, 2009

I used this as a base to make something a bit different but very good. I used jumbo pasta shells and stuffed them with the pumpkin mixture. I used a little EVOO instead of butter. I had some cooked spaghetti squash and added that to the mixture instead of the carrots. I added diced chicken. I used cinnamon and a pinch of ginger. I used the heavy cream sauce and added a jar of spaghetti sauce to it. I omitted the hazelnuts altogether cuz I didn't know how that would tatse. I also added fresh spinach to it in the very end instead of the sorrel. I poured the sauce over the stuffed shells and baked it in the oven for about 30 min. Thanks for the recipe!

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Minno

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Reviewed: Oct. 28, 2009

We followed all the directions. We did substitute the nutmeg for mace and fresh ginger for cardamom. The stuffing was very flavorful. The sauce was a little plain so, we added a few fav spices, we also did'nt have sorrel so we put some fresh baby spinach.. The only step we skiped was rubbing the nuts?... We ground the Halzelnuts too. Turned out great! We had a ton of extra stuffing so grabed some jumbo shells and suprised everyone at work!

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Cookin with Keith & Sara

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 25, 2009

Great recipe, definitely restaurant quality! I took the hint from other reviewers and used large shells and spinach, which cut down on the time and cost of this meal. The sauce is great, even though it made me nervous to put cream over high heat, it came out fine! The colors in this dish make it an entirely impressive vegetarian meal.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jan. 11, 2009

Very good. I have been searching for the ultimate pumpkin ravioli for years after having had it while traveling. I would say that the hazelnuts are unnecessary (and so time consuming anyway). I used a lot of spinach instead of the sorrel and substituted large shells. Next time I'll only fill each shell about half full, as I found the filling to pasta ratio a bit high when completely stuffed. Very close to "the one". Definitely recommend a white sauce not tomato based or even a pesto on this one (and the one included here is pretty good).

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unc1984

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Reviewed: Nov. 30, 2008

did not like this. it was the toasted hazelnuts that didn't sit well with me.

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MICHELE

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Reviewed: Oct. 20, 2008

Loved this recipe. I did follow some other suggestions and replace the sorrel with spinach, but otherwise I still made the ravioli with my homemade pasta dough. It was great! I did have extra filling at the end so I froze it for next time!

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Donnita

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Reviewed: Jan. 20, 2008

I made this recipe for several functions in the last few months. It has received rave reviews. It takes some time to prepare, but your guests will love it.

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Dana

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Reviewed: Jan. 5, 2008

This pumpkin filling for this dish turned out way too bitter! I had no idea how to fix it, so I unfortunately ended up tossing the whole thing!

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GAPATEL

Cooking Level: Intermediate

Home Town: Olney, Maryland, USA

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Reviewed: Nov. 22, 2007

being a vegetarian, i always look for special seasonal fare to make for myself when everyone else is eating meat at the holidays. my meat-eating brother liked this more than i did, i think, actually. the sauce is a total wash, and when i reheat leftovers tomorrow i will have to really tweak it to get the most out of what i have. the carrot was too overpowering in relation to the pumpkin. the 3 cloves of garlic should go in the filling instead of the sauce (i also stuffed shells). i might make this again, but i have a feeling i might just move on to something else for next year. with some adjustments, the filling can have more potential, but forget the sauce altogether and find another -- cream sauce IS a must for this dish!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 26, 2007

Very rich and many flavors. I used a buttercup squash instead of pumpkin(all boiled and pureed). Some people had confusion about the butter, but I melted 2 cubes in a pot and mixed in the onions, squash ect. I took the advice and used one box of jumbo shells. I stuffed them full and layed them in a baking dish. For the cream sauce I followed it exactley but added about 1 tbs maple syrup. I cooked it on medium heat for about 15 min (nice and thick) then stirred in some frozen spinach (didn't have sorrel). I poured the cream sauce over the shells and baked it for 20 min at 350 degrees. Sprinkled the rest of the toasted hazelnuts on top afterward and voila! So delicious.

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Cooks4Happiness

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Reviewed: Oct. 16, 2007

Considering how much time this recipe took, three stars is the highest rating I can give. It should have been amazing, but was only somewhat good at best. We liked the pumpkin filling, but everything else was a waste of time. Looking at the ingredients for the sauce, I suspected it wouldn't be good. Should have trusted my instinct! Anyway, I'll make the pumpkin part again, but will create my own recipe around it next time.

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rachel

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2007

This was not as hard as everyone said. I did use the stuffed shells instead of ravioli. I also added asiago cheese 1/2 cup to the sauce and 86ed the sorrell. (couldn't find it anywhere). I also couldn't find hazelnuts. So i got frangelica liquor (1/2 cup) and boiled it on the stove top to burn off the alcohol and poured the syrup in the sauce. It was great. I then toasted pecans and put that over top as I served it. baked the shells with sauce in the oven for about 15 min at 350 then sprinkled parmesan cheese on top and baked unitl cheese was melted. Highly recommend

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mbaroni

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Reviewed: Apr. 25, 2007

I'm so glad I took another reviewers advice and used stuffed shells instead of making ravioli because no one in my family cared for this. Out of courtesy, they all ate it, but I threw most of it out. Sorry.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 19, 2007

This was soooo fantastic. It was a lot of work, but so worth it! The pumpkin mixture is fantastic. We made it for valentine's 2007 and we made fresh pasta and then used a heart shaped cookie cutter to make heart raviolis. We made two batches of pasta and ended up still having about 2-3 cups of pumpkin filling left over. So we bought jumbo pasta shells the next day to use up the remaining. The sauce is sooo good. I will definitely use the sauce for other pastas. Thanks for the recipe.

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Megan P.

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Reviewed: Nov. 12, 2006

Perfect... difficult to make, but I have had rave reviews.

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NM Dawn

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Tijeras, New Mexico, USA

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Reviewed: Nov. 10, 2006

I couldn't get the raviolis to seal. So I boiled the pasta and used them as lasagna noodles instead. I aternated noodles and pumkin filling, topped with cream sauce, a sprinkling of italian cheese mix and nuts. Baked covered at 350 for 30 minutes, uncovered for 15. Delicious. Thanks for sharing!

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KRISTINE1C

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Reviewed: Oct. 24, 2006

All that I can say is WOW!! Do not hesitate to make this recipe it is phenomenal!! Thanks

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Oct. 15, 2006

Excellent! Like another reviewer, I stuffed this into shells and baked it rather than making my own ravioli - they don't carry pasta sheets in most Manhattan supermarkets. I was skeptical when the mixture was cold, since it had an odd taste, but I added a good amount of garlic salt, stuffed the shells, popped them in the oven, and drizzled them with a sage butter sauce (instead of the hazelnut cream sauce) and they came out incredibly tasty! I halved the recipe, and I don't know what I would do with it all if I had made the whole thing. As it is, I have plenty in the freezer reserved for a cold winter day!

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Becca H.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 26, 2005

This recipe is very time consuming. The butter it called for, never stated exactly where to put it, so we left it out. Also, the sauce never thickened. Perhaps needed corn starch? We were trying to create a dish we had at Wolfgang Puck's...not quite the same. But I still enjoyed the end result!

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VICKYANDDARYL

Cooking Level: Expert

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Reviewed: Dec. 4, 2005

It did not turn out so wonderful. I do not usually make my own pasta. My main recommendation would be to make the filling and use it for stuffed shells.

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