Pumpkin Ravioli (Hazen)

Directions

FILLING: Purée the cooked pumpkin or squash and carrots in a food processor until smooth.

Sauté the onions, garlic, and spices in butter until the onions are soft, then add to the puréed vegetables.

Add the cheese, maple syrup, egg, salt, and pepper.

Taste the adjust seasoning, then set the filling aside.

SAUCE: Preheat oven to 400℉ (200℃) and toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes or until brown and fragrant.

Remove from the oven.

When they are cool enough to handle, wrap the nuts tightly in a lint-free towel and vigorously rub them against the towel.

Open the towel carefully and pick out the nuts and continue rubbing until the nuts are almost blond.

Cook the cream, garlic, cayenne, and pepper over high heat, stirring often and adjusting heat to keep the cream from boiling over.

When the cream is thick enough to coat the back of a spoon, add the salt, taste, and adjust seasoning.

Remove sauce from heat until you're ready to use it.

ASSEMBLY Lay one pasta sheet out on a flat surface and spray it with water to prevent drying and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about ½ 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. Cook the ravioli in salted boiling water al dente. Reheat the sauce, then drain the ravioli. Add the shredded sorrel to the sauce and 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 the remaining hazelnuts.