Pumpkin Ravioli with Hazelnut Cream Sauce

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Ingredients

2 1/2 cups pumpkin purée
2 carrots (large, cooked and pureed)
2 onions (diced)
1 clove garlic (minced)
2 teaspoons ground coriander
1/2 teaspoons mace (ground)
1/2 teaspoons ground allspice
1 pinch ground cardamom
1 cup unsalted butter
1/3 pounds grated parmesan cheese
2 tablespoons maple syrup (real)
1 eggs (beaten)
2 1/2 pounds pasta sheets (fresh)
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 sorrel (shredded, stems removed)
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