Easy Way to Make Perfect Mint Bottle Gourd Ravioli with Pumpkin and cheese filling

Mint Bottle Gourd Ravioli with Pumpkin and cheese filling Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

No ingredient has a stronger association with fall than the pumpkin, when this vegetable is elevated from lowly gourd to the star of desserts, meals and tablescapes. Pumpkin, sage and nutmeg add a warm richness to this Alfredo recipe that is served over ravioli for a comforting and easy fall or winter dinner.

Here is the best “Mint Bottle Gourd Ravioli with Pumpkin and cheese filling” recipe we have found until now. This will be really delicious.

Ingredients of Mint Bottle Gourd Ravioli with Pumpkin and cheese filling

1. Prepare of For the ravioli:.
2. Make ready 1 1/2 cup of All purpose flour/ maida.
3. It’s 1 cup of semolina/sooji.
4. You need 1/4 tsp of salt.
5. Prepare 2 tsp of olive oil.
6. Make ready 3 Tb of crushed mint leaves.
7. You need 3/4-1 cup of pureed bottle guard//lauki.
8. You need of For the filling:.
9. You need 500 gm of yellow pumpkin, deseeded and peeled.
10. You need 4 cloves of garlic.
11. Make ready 1/2 cup of cottage cheese.
12. Make ready 3 Tbsp of processed cheese.
13. Prepare 2 Tbsp of sun dried tomatoes.
14. Take 3 Tbsp of olive oil.
15. Take 1 tsp of freshly ground black pepper.
16. Prepare to taste of Salt.
17. Prepare as needed of Chilli flakes and fresh green coriander for garnishing.

It's elevated to greatness by the addition of homemade pasta.Vegan ravioli with pumpkin and ricotta - Lazy Cat Kitchen.I make a wonderful Cheese Ravioli in a Pumpkin Sauce from Cucina Antica.The pumpkin sauce is made with imported san marzano tomatoes and pumpkin as well.

Mint Bottle Gourd Ravioli with Pumpkin and cheese filling instructions

1. Mix all ingredients for ravioli in a big bowl and knead into a smooth but tight dough..
2. Wrap the dough in cling film and leave to rest in the fridge for 20-30 minutes..
3. Soak the sun dried tomatoes in olive oil and leave for 10 minutes. Drain and reserve the olive oil..
4. Preheat oven to 200°C. Roast the garlic cloves and pumpkin for 10 minutes till tender..
5. Mash the roasted garlic and pumpkin together. Add cottage cheese, processed cheese, drained sun dried tomatoes, salt and pepper. Mix and mash well..
6. Take out the pasta dough from refrigerator and knead on a floured surface until smooth. Divide the dough into 4-5 equal portions and roll each portion into a thin chapati. Leave it for 1-2 minutes till slightly dried..
7. Using a round circle edge biscuit cutter cut rounds from each chapati..
8. Place a teaspoonful of pumpkin filling on one round. Brush the edges with water and cover with other round, pressing the edges to seal the ravioli. Repeat similarly with other rounds..
9. Bring a large pan of water to boil and add ravioli gently in small batches and cook for 4-5 minutes. Drain the ravioli carefully..
10. Toss the raviolis lightly into the olive oil used for soaking sun dried tomatoes..
11. Transfer to a serving dish. Sprinkle chilli flakes and garnish with coriander greens..

Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press pumpkin.Pumpkin ravioli was the first recipe idea that came to my mind after I found an unopened can of organic pumpkin sitting in my pantry, leftover, forgotten and unused from this past Homemade Ravioli with Goat Cheese and Spinach filling in a delicious creamy Mushroom and Parmesan sauce.Roasted Pumpkin Ravioli - The perfect comfort food for Fall.

To make the pumpkin filling: In a medium-sized skillet melt the butter, and add the diced onion.Add the grated Parmesan cheese, and salt and pepper to taste.Fill a large Dutch oven with water; bring to a simmer.Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying).Next time I will use the entire can of pumpkin and adjust the other ingredients accordingly to make more I love gorgonzola cheese and really disliked this sauce.