Pumpkin Ravioli (Hazen)

Ingredients

• 6 cups flour
• all-purpose
• 6 large eggs large
• 1 medium pumpkin or large winter squash
• halved and baked until soft
• (about 2 1/2 cups cooked)
• 2 large carrots chopped
• and cooked until just soft
• 2 each onions yellow
• finely diced
• 1 each garlic cloves
• 2 teaspoons coriander
• 1/2 teaspoon mace
• 1/2 teaspoon allspice
• 1 pinch cardamom seeds
• 1/2 pound butter
• unsalted
• 13 pound parmesan
• parmigiano-reggiano cheese
• grated freshly grated
• 2 tablespoons maple syrup
• 1 each eggs large
• lightly beaten
• 1 x black pepper to taste
• 1 x kosher salt to taste
• 1 1/2 pounds pasta
• fresh in sheets
• 1 cup hazelnuts (filberts)
• 3 cups cream heavy
• 3 each garlic cloves
• 1 pinch cayenne pepper
• 1 pinch white pepper
• 1 pinch salt
• 2 cups sorrel stems removed
• (cut into 1/8inch strips)

Instructions

1. FILLING: Puree the cooked pumpkin or squash and carrots in a food processor until smooth.
2. Saute the onions, garlic, and spices in butter until the onions are soft, then add to the pureed vegetables.
3. Add the cheese, maple syrup, egg, salt, and pepper.
4. Taste the adjust seasoning, then set the filling aside.
5. SAUCE: Preheat oven to 400F (200C) and toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes or until brown and fragrant.
6. Remove from the oven.
7. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel and vigorously rub them against the towel.
8. Open the towel carefully and pick out the nuts and continue rubbing until the nuts are almost blond.
9. Cook the cream, garlic, cayenne, and pepper over high heat, stirring often and adjusting heat to keep the cream from boiling over.
10. When the cream is thick enough to coat the back of a spoon, add the salt, taste, and adjust seasoning.
11. Remove sauce from heat until you're ready to use it.
12. ASSEMBLY Lay one pasta sheet out on a flat surface and spray it with water to prevent drying and to make it more flexible.
13. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart.
14. For larger ravioli, use 1 tablespoon of filling and leave 1 inch between dollops.
15. Fold the pasta sheet over the filling and cut apart with a ravioli cutter.
16. Set the finished ravioli aside and cover with a damp cloth.
17. Cook the ravioli in salted boiling water al dente.
18. Reheat the sauce, then drain the ravioli.
19. Add the shredded sorrel to the sauce and cook just until it wilts about 30 seconds.
20. Add half the hazelnuts, turn the heat off, and add the cooked ravioli.
21. Stir gently and serve immediately.
22. Garnish with the remaining hazelnuts.