PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE

Pumpkin Ravioli With Hazelnut Cream Sauce image

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

Provided by Veghead

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

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

Steps:

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.
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.
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.
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.
Cook the ravioli in salted boiling water until al dente. Drain.
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.

Nutrition Facts : Calories 1708.8, Fat 99.5, SaturatedFat 53, Cholesterol 301.8, Sodium 475.2, Carbohydrate 164.7, Fiber 9.8, Sugar 12.1, Protein 42.9