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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
• 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

Description

A Puree Of Pumpkin And Carrots Is Flavored With Garlic, Onions, Coriander, Mace, Allspice, Cardamom, Parmesan And Maple Syrup, And Spooned Between Sheets Of Pasta To Form Ravioli. Serve With A Savory Sauce Of Cream, Hazelnuts, Sorrel And Spices.

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