Pumpkin Ravioli With Hazelnut Cream Sauce Recipes

PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
• In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
• In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE

Steps:

• Saute the onions, garlic, and spices in butter or margarine 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.
• Preheat the oven to 400 degrees F (205 degrees C). 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 the nuts are almost blond.
• 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.
• Lay one sheet of Fresh Pasta 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 1/2 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. Repeat until filling and/or pasta is completely used.
• Cook the ravioli in salted boiling water until al dente. Drain.
• Meanwhile, reheat the sauce. Add the shredded 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.

PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS

Steps:

• Preheat the oven to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. In the bowl of a food processor, pulse the nuts just until they are coarsely chopped. Set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add the oil, then the ravioli and cook until the ravioli float to the top, about 4 minutes. Using a slotted spoon, transfer the ravioli to a large platter and tent with foil to keep warm.
• In a small, heavy skillet, melt the butter over medium heat until it starts to brown, about 3 minutes. Add the sage leaves and fry until they are crisp and fragrant, about 20 seconds. Remove from the heat and stir in the nutmeg. Pour the butter sauce over the ravioli and sprinkle with the toasted hazelnuts and Parmesan cheese. Grate the amaretti cookies over the ravioli and serve immediately.