Pumpkin Ravioli in Hazelnut Cream Sauce

    (61)
    1 hour 25 min

    Homemade ravioli is stuffed with carrots, pumpkin and Parmesan and served with a simple, creamy, roasted hazelnut sauce. Enjoy for a main course or as a starter.


    59 people made this

    Ingredients
    Serves: 6 

    • 625g pumpkin puree
    • 2 large carrots, cooked and pureed
    • 2 onions, diced
    • 1 clove garlic, finely chopped
    • 2 teaspoons ground coriander seeds
    • 1/2 teaspoon ground mace
    • 1/2 teaspoon ground allspice
    • 1 pinch ground cardamom
    • 225g unsalted butter
    • 150g grated Parmesan cheese
    • 2 tablespoons pure maple syrup
    • 1 egg, beaten
    • 1.1kg fresh lasagne sheets
    • salt to taste
    • ground black pepper to taste
    • 135g hazelnuts
    • 700ml whipping cream
    • 3 cloves garlic, finely chopped
    • 1 pinch cayenne pepper
    • 1 pinch white pepper
    • salt to taste
    • 50g finely chopped sorrel, stems removed

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Saute the onions, garlic and spices in butter 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 200 C / Gas 6. 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 all of the skins have been removed.
    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 lasagne 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 1.25cm apart. For larger ravioli, use 1 tablespoon of filling and leave 2.5cm 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 lasagne sheets are completely used up.
    5. Cook the ravioli in salted boiling water until al dente. Drain.
    6. Meanwhile, reheat the sauce. Add the 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.

    Ingredients

    If you can't get your hands on sorrel, substitute in rocket leaves or spinach with some lemon zest.

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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (50)

    by
    73

    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 US | Canada)

    by
    39

    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 US | Canada)

    by
    35

    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 US | Canada)

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