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Pumpkin Ravioli with Hazelnut Cream Sauce


Pumpkin Ravioli with Hazelnut Cream Sauce Recipe

Ingredients:
  • 2 1/2 cups pumpkin puree
  • 2 large carrots, cooked and pureed
  • 2 onions, diced
  • 1 clove garlic, minced
  • 2 teaspoons ground coriander seed
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground allspice
  • 1 pinch ground cardamom
  • 1 cup unsalted butter
  • 1/3 pound grated Parmesan cheese
  • 2 tablespoons real maple syrup
  • 1 egg, beaten
  • 2 1/2 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
Directions:
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