Pumpkin ravioli (hazen)

6 Servings

Ingredients

Quantity Ingredient
6 cups Unbleached flour
6 larges Eggs
1 medium Pumpkin or lg. winter squash halved & baked until soft (about 2-1/2 cups cooked)
2 larges Carrots; chopped & cooked until just soft
2 Yellow onions; finely diced
1 Garlic clove; minced
2 teaspoons Coriander
½ teaspoon Mace
½ teaspoon Allspice
1 pinch Cardamom
½ pounds Unsalted butter
⅓ pounds Parmesan cheese freshly grated
2 tablespoons Maple syrup
1 large Egg; lightly beaten
Salt and pepper; to taste
1½ pounds Fresh pasta, in sheets
1 cup Hazelnuts
3 cups Heavy cream
3 Garlic cloves; minced
1 pinch Cayenne
1 pinch White pepper
1 pinch Salt
2 cups Sorrel, stems removed (cut into 1/8-inch strips)

Directions

PASTA

FILLING

SAUCE

PASTA: If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end.

Heap the flour and make a well in it. Break the eggs into the well and beat them together with a fork. Stir them into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together.

Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.

Divide the dough into three portions, cover them with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.

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

Saute the onions, garlic, and spices in butter until the onions are soft, then add to the pureed vegetables. Add the cheese, maple syrup, egg, salt, and pepper. Taste the adjust seasoning, then set the filling aside.

SAUCE: Preheat oven to 400 F 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: If you're making your own pasta, roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick.

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.

* Adapted from 'Glories of the Vegetarian Table' by Janet Hazen * Published in: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias

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