- 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 1/2 lb grated Parmesan cheese
- 2 tablespoons real maple syrup
- 1 egg, beaten
- 2 1/2 lbs 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
First, saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables, then add cheese, maple syrup, egg, salt, and black pepper. Adjust the seasoning to taste then set the filling aside.
Preheat the oven to 400 degrees. Toast the hazelnuts in a shallow pan in the middle rack for 10 to 12 minutes. They should be brown and fragrant. After they have cooled, wrap the nuts tightly in a lint-free towel, and vigorously rub against the towel. Continue rubbing until the nuts are almost blond.
For the sauce, add the cream, carlic, cayenne, and white pepper to a saucepan and cook over high heat, stirring often. Adjust the heat to keep the cream from boiling over. Once the mixture has thickened enough to coat the back of a spoon, add a pinch of salt. Adjust the seasoning. Remove the sauce from the heat until you're ready to use it.
Lay out a sheet of fresh pasta on a flat surface. Spray lightly with water to prevent drying, and make it more flexible. Place the filling along the bottom in about 1/2 tablespoon balls about 1/2 inch apart. You can do more or less depending on the size of ravioli you like. Fold the pasta sheet over the filling, and cut it apart with a ravioli cutter.
Once all the pasta is used, cook the ravioli in boiling water until al dente and drain. Rehead the sauce then add shredded sorrel to the sauce and cook until it wilts. Add half the hazelnuts, serve with the ravioli, then garnish with the remaining hazelnuts.