PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
Made with an aromatic pumpkin filling, and served with a simple cream sauce. You can make this ravioli with winter squash also.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 22
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 1423 calories, Carbohydrate 106.7 g, Cholesterol 269.4 mg, Fat 99.3 g, Fiber 9.1 g, Protein 33.8 g, SaturatedFat 53.8 g, Sodium 768.6 mg, Sugar 11 g
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Shahin Hashmi
[email protected]The pumpkin ravioli with hazelnut cream sauce was a bit too sweet for my taste. I would have preferred a more savory sauce. Otherwise, the dish was well-executed and the ravioli were cooked perfectly.
mian arbab
[email protected]I tried the pumpkin ravioli with hazelnut cream sauce and it was delicious! The sauce was creamy and flavorful, and the ravioli were cooked perfectly. I would definitely make this dish again.
Sidra Urooj
[email protected]The pumpkin ravioli with hazelnut cream sauce was a hit at our dinner party! Everyone loved the creamy sauce and the ravioli were cooked to perfection. I will definitely be making this dish again.
vera nzeribe
[email protected]This pumpkin ravioli with hazelnut cream sauce was an absolute delight! The ravioli were perfectly cooked and the sauce was rich and creamy, with a nutty flavor that complemented the pumpkin perfectly. I would definitely recommend this dish to anyone