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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
• 0 salt to taste
• 0 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
• 0 salt to taste
• 2 cups grated sorrel, stems removed

Description

Made With An Aromatic Pumpkin Filling, And Served With A Simple Cream Sauce. You Can Make This Ravioli With Winter Squash Also.

All Recipes Australia