Pumpkin Ravioli with Hazelnut Cream Sauce

Name: Pumpkin Ravioli with Hazelnut Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 larges carrots, cooked and pureed; 1 pinch cayenne pepper; 1 egg, beaten; 3 pounds sheets 1/2 pounds fresh pasta sheets; 3 cloves garlic, minced; 1 teaspoons ground allspice; 1 pinch ground cardamom; 2 teaspoons ground coriander seed; 1 teaspoons ground mace; 6 servings ground black pepper to taste; 237 milliliters hazelnuts; 710 milliliters heavy whipping cream; 2 Tbsps real maple syrup; 2 onions, diced; 151 grams grated Parmesan cheese; 591 milliliters pumpkin puree; 6 servings salt to taste; 473 milliliters shredded sorrel, stems removed; 237 milliliters unsalted butter; 1 pinch white pepper

Pumpkin Ravioli with Hazelnut Cream Sauce might be just the main course you are searching for. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 1002 calories, 18g of protein, and 95g of fat. A mixture of ground allspice, ground coriander seed, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. This recipe is typical of Mediterranean cuisine. If you like this recipe, you might also like recipes such as Kabocha Ravioli With A Toasted Hazelnut Cream Sauce, Pumpkin Sage Ravioli with Red Wine Cream Sauce, and Wild Mushroom Ravioli With Hazelnut Butter Sauce.

Instructions

Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables.

Ingredients you will need

Vegetable

Butter

Garlic

Onion

Spices

Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.

Ingredients you will need

Black Pepper

Maple Syrup

Seasoning

Cheese

Salt

Egg

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.

Ingredients you will need

Hazelnuts

Toast

Nuts

Wrap

Dry Seasoning Rub

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

White Pepper

Seasoning

Ground Cayenne Pepper

Garlic

Cream

Salt

Remove sauce from heat until you're ready to use it.

Ingredients you will need

Sauce

Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible.

Ingredients you will need

Fresh Pasta

Water

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.

Ingredients you will need

Ravioli