Ingredients
- 6 eggs
- 3 garlic (cloves minced)
- 2 carrots (chopped)
- 2 onions (yellow finely diced)
- 2 sorrel
- 1 between dollops
- 1 filling
- 1 millimeter (thick)
- 1 pumpkin
- 1 garlic clove (minced)
- 1/2 apar for larger ravioli
- 6 c unbleached flour
- 3 c cream (heavy)
- 1 1/2 lb pasta (fresh)
- 1 c hazelnuts
- 1/2 lb butter (unsalted)
- 3/8 lb parmesan cheese
- 2 tb maple syrup
- 2 ts coriander
- 1/2 tablespoons filling along the bottom edge of the pasta about
- 1/2 ts mace
- 1/2 ts allspice
- 1 pn cayenne
- 1 pn salt
- 1 pn pepper (white)
- 1 pn cardamom
filling and cut apart with a ravioli cutter. Set the finished ravioli aside and cover with a damp cloth. Cook the ravioli in salted boiling water al dente. Reheat the sauce, then drain the ravioli. Add the shredded sorrel to the sauce and cook just until it wilts -about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently and serve immediately. Garnish with the remaining hazelnuts. Adapted from 'Glories of the Vegetarian Table' by Janet Hazen Published in: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias
