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Pumpkin Ravioli with Hazelnut Cream Sauce
February 19, 2007

This was soooo fantastic. It was a lot of work, but so worth it! The pumpkin mixture is fantastic. We made it for valentine's 2007 and we made fresh pasta and then used a heart shaped cookie cutter to make heart raviolis. We made two batches of pasta and ended up still having about 2-3 cups of pumpkin filling left over. So we bought jumbo pasta shells the next day to use up the remaining. The sauce is sooo good. I will definitely use the sauce for other pastas. Thanks for the recipe.