Pumpkin Ravioli in Hazelnut Cream Sauce

    Pumpkin Ravioli in Hazelnut Cream Sauce

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    About this recipe: 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.

    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

    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.


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

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