Pumpkin Ravioli with Hazelnut Cream Sauce

Pumpkin Ravioli with Hazelnut Cream Sauce

46 Reviews 2 Pics
MARBALET
Recipe by  MARBALET

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook the ravioli in salted boiling water until al dente. Drain.
  6. 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.

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Reviews (46)

Rate This Recipe
MITZI04
69

MITZI04

This was incredibly good and rich. Instead of making the ravioli, I used the filling to make stuffed shells. It was a huge hit.

Cooks4Happiness
37

Cooks4Happiness

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.

MLTHATCHER
32

MLTHATCHER

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!

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