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