Pumpkin Ravioli with Hazelnut Cream Sauce Chef John Recipes

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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.

Ingredients :

• 2 ½ cups pumpkin puree
• 2 larges carrots, cooked and pureed
• 2 onions, diced
• 1 clove garlic, minced
• 2 teaspoons ground coriander seed
• ½ teaspoon ground mace
• ½ teaspoon ground allspice
• 1 pinch ground cardamom
• 1 cup unsalted butter
• ⅓ pound grated Parmesan cheese
• 2 tablespoons real maple syrup
• 1 egg, beaten
• 2 ½ pounds fresh pasta sheets
• salt to taste
• ground black pepper to taste
• 1 cup hazelnuts
• 3 cups heavy whipping cream
• 3 cloves garlic, minced
• 1 pinch cayenne pepper
• 1 pinch white pepper
• salt to taste
• 2 cups shredded sorrel, stems removed

Instructions :

Prep :	Cook : 6 M	Ready in :

Notes :

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