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