*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very good. I have been searching for the ultimate pumpkin ravioli for years after having had it while traveling. I would say that the hazelnuts are unnecessary (and so time consuming anyway). I used a lot of spinach instead of the sorrel and substituted large shells. Next time I'll only fill each shell about half full as I found the filling to pasta ratio a bit high when completely stuffed. Very close to "the one". Definitely recommend a white sauce not tomato based or even a pesto on this one (and the one included here is pretty good).
I used shells instead of ravioli. It's easier to do and to find. I made this for several events and it was a hit every single time. Instant tradition... I did use butternut squash instead of pumpkin but if you can't find fresh pumpkin you could use canned.
We followed all the directions. We did substitute the nutmeg for mace and fresh ginger for cardamom. The stuffing was very flavorful. The sauce was a little plain so we added a few fav spices we also did'nt have sorrel so we put some fresh baby spinach.. The only step we skiped was rubbing the nuts?... We ground the Halzelnuts too. Turned out great! We had a ton of extra stuffing so grabed some jumbo shells and suprised everyone at work!
This was not as hard as everyone said. I did use the stuffed shells instead of ravioli. I also added asiago cheese 1/2 cup to the sauce and 86ed the sorrell. (couldn't find it anywhere). I also couldn't find hazelnuts. So i got frangelica liquor (1/2 cup) and boiled it on the stove top to burn off the alcohol and poured the syrup in the sauce. It was great. I then toasted pecans and put that over top as I served it. baked the shells with sauce in the oven for about 15 min at 350 then sprinkled parmesan cheese on top and baked unitl cheese was melted. Highly recommend
I used this as a base to make something a bit different but very good. I used jumbo pasta shells and stuffed them with the pumpkin mixture. I used a little EVOO instead of butter. I had some cooked spaghetti squash and added that to the mixture instead of the carrots. I added diced chicken. I used cinnamon and a pinch of ginger. I used the heavy cream sauce and added a jar of spaghetti sauce to it. I omitted the hazelnuts altogether cuz I didn't know how that would tatse. I also added fresh spinach to it in the very end instead of the sorrel. I poured the sauce over the stuffed shells and baked it in the oven for about 30 min. Thanks for the recipe!
Flavor-wise wonderful and tasty! Ease of preparation however is not! This was my first time attempting ravioli and I tried hand-making pasta.. Hmm that was an epic fail! I bought wonton wrappers from the grocery store and those were much easier to work with. They stuck together when I boiled them though and I basically had to make a ruined-ravioli "casserole". It tasted wonderful though. I will try these again when I have more patience with myself!
Really great. I agree with the reviewer who said to cut butter in half. I did not use this sauce but used a brown butter sage sauce recipe from marthastewart.com. I had a ton of filling leftover. I think making the fresh pasta in a must.
Considering how much time this recipe took three stars is the highest rating I can give. It should have been amazing but was only somewhat good at best. We liked the pumpkin filling but everything else was a waste of time. Looking at the ingredients for the sauce I suspected it wouldn't be good. Should have trusted my instinct! Anyway I'll make the pumpkin part again but will create my own recipe around it next time.
Rating: 1 stars
Sorry no one in my family cared for it much. It was something different to try and I'm glad that we tried it. But way too much work too much fat and too expensive to make again. (The only thing I did different was I put the filling in stuffed shells instead of making raviolis.)