Fresh Ravioli with Hazelnut Sauce
If you make your own pasta, try this amazing pumpkin ravioli with a hazelnut cream sauce flavoured with sorrel.
Ingredients
Serves: 6
- 2 onions, diced
- 1 clove garlic, minced
- 2 teaspoons ground coriander seed
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 pinch ground cardamom
- 250g unsalted butter
- 2 1/2 cups (600g) pumpkin, cooked and puree
- 2 large carrots, cooked and pureed
- 150g grated Parmesan cheese
- 2 tablespoons real maple syrup
- salt to taste
- ground black pepper to taste
- 1 egg, beaten
- 1 cup (135g) hazelnuts
- 3 cups thickened cream
- 3 cloves garlic, minced
- 1 pinch cayenne pepper
- 1 pinch white pepper
- salt to taste
- 1 kg fresh pasta sheets
- 2 cups grated sorrel, stems removed
Directions
Preparation:1hour ›
Cook:20min ›
Ready in:1hour20min
- 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 200 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 cm apart. For larger ravioli, use 1 tablespoon of filling and leave 3 cm 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 grated 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.
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Reviews and Ratings
Global Ratings:
(63)
Reviews in English (52)
This was incredibly good and rich. Instead of making the ravioli, I used the filling to make stuffed shells. It was a huge hit. - 10 Jun 2002 (Review from Allrecipes USA and Canada)
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. - 26 Oct 2007 (Review from Allrecipes USA and Canada)
I always skip the pasta making and buy fresh pasta from local specialty stores. But the sauce is superb, and an excellent compliment to both pumpkin ravioli and traditional cheese ravioli. I've made this a few times; it gets easier the second time around. My mom, my boyfriend--everyone loves it! - 07 Feb 2002 (Review from Allrecipes USA and Canada)