2 1/2 cups pumpkin puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
2 teaspoons ground coriander seed
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1 pinch ground cardamom
1 cup unsalted butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups shredded sorrel, stems removed