Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seasonings
Vegetarian Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTA-----
6 c Unbleached flour
6 lg Eggs
-----FILLING-----
1 md Pumpkin or lg. winter squash
-- halved & baked until soft
-- (about 2-1/2 cups cooked)
2 lg Carrots -- chopped
-- & cooked until just soft
2 Yellow onions -- finely diced
1 Garlic clove -- minced
2 ts Coriander
1/2 ts Mace
1/2 ts Allspice
1 pn Cardamom
1/2 lb Unsalted butter
1/3 lb Parmesan cheese
-- freshly grated
2 tb Maple syrup
1 lg Egg -- lightly beaten
Salt and pepper -- to taste
1 1/2 lb Fresh pasta, in sheets
-----SAUCE-----
1 c Hazelnuts
3 c Heavy cream
3 Garlic cloves -- minced
1 pn Cayenne
1 pn White pepper
1 pn Salt
2 c Sorrel, stems removed
--(cut into 1/8-inch strips)
PASTA: If you can't find frozen pasta sheets or prefer
to make your own, here's a recipe that's virtually
foolproof. Herbs and spices compatible with the dish
can be kneaded into the dough toward the end.
Heap the flour and make a well in it. Break the eggs
into the well and beat them together with a fork.
Stir them into the flour from the bottom of the well
with the fork until the dough in the center is smooth
or shiny. With your hands, gradually incorporate the
flour from the outside of the well toward the center,
kneading gently until the mass of dough comes together.
Knead the dough until it is smooth and resilient. You
may need to add more flour, or you may not be able to
incorporate all of the flour, depending on the
humidity and the size of the eggs. If the dough is
sticky or extremely pliable, knead more flour into it.
Divide the dough into three portions, cover them with
plastic wrap or an overturned bowl, and allow to rest
for at least 30 minutes.
FILLING: Puree the cooked pumpkin or squash and
carrots in a food processor until smooth.
Saute the onions, garlic, and spices in butter until
the onions are soft, then add to the pureed
vegetables. Add the cheese, maple syrup, egg, salt,
and pepper. Taste the adjust seasoning, then set the
filling aside.
SAUCE: Preheat oven to 400 F and toast the hazelnuts
in a shallow pan on the middle rack for 10 to 12
minutes or until brown and fragrant. Remove from the
oven. When they are cool enough to handle, wrap the
nuts tightly in a lint-free towel and vigorously rub
them against the towel. Open the towel carefully and
pick out the nuts and continue rubbing until the nuts
are almost blond.
Cook the cream, garlic, cayenne, and pepper over high
heat, stirring often and adjusting heat to keep the
cream from boiling over. When the cream is thick
enough to coat the back of a spoon, add the salt,
taste, and adjust seasoning. Remove sauce from heat
until you're ready to use it.
ASSEMBLY: If you're making your own pasta, roll the
dough out very thin on a lightly floured surface, one
portion at a time. If you have a pasta machine,
follow the manufacturer's instructions for rolling out
the dough into sheets about 1 millimeter thick.
Lay one pasta sheet out on a flat surface and spray it
with water to prevent drying and to make it more
flexible. Place half tablespoons of filling along the
bottom edge of the pasta about 1/2 inch apart. For
larger ravioli, use 1 tablespoon of filling and leave
1 inch between dollops. Fold the pasta sheet over the
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
