Pumpkin Ravioli

INGREDIENTS

INSTRUCTIONS

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 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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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