Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
It's roasted pumpkin with some cheese and cream. Don't tell Mr T that this has any cheese. He hates the stuff and yet, he ate all this ravioli and loved it! ? So, if you can keep that secret safe for me that would be awesome!
Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mint bottle gourd ravioli with pumpkin and cheese filling using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mint Bottle Gourd Ravioli with Pumpkin and cheese filling:
- Make ready For the ravioli:
- Prepare 1 1/2 cup All purpose flour/ maida
- Make ready 1 cup semolina/sooji
- Make ready 1/4 tsp salt
- Take 2 tsp olive oil
- Make ready 3 Tb crushed mint leaves
- Prepare 3/4-1 cup pureed bottle guard//lauki
- Prepare For the filling:
- Get 500 gm yellow pumpkin, deseeded and peeled
- Get 4 cloves garlic
- Get 1/2 cup cottage cheese
- Get 3 Tbsp processed cheese
- Take 2 Tbsp sun dried tomatoes
- Get 3 Tbsp olive oil
- Prepare 1 tsp freshly ground black pepper
- Get to taste Salt
- Make ready as needed Chilli flakes and fresh green coriander for garnishing
Instructions In a medium bowl, mix together the cheeses, basil, lemon zest, pumpkin, and egg. Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press pumpkin. When pumpkin has drained, transfer to a medium bowl. Using a slotted spoon, transfer ravioli to serving plates.
Steps to make Mint Bottle Gourd Ravioli with Pumpkin and cheese filling:
- Mix all ingredients for ravioli in a big bowl and knead into a smooth but tight dough.
- Wrap the dough in cling film and leave to rest in the fridge for 20-30 minutes.
- Soak the sun dried tomatoes in olive oil and leave for 10 minutes. Drain and reserve the olive oil.
- Preheat oven to 200°C. Roast the garlic cloves and pumpkin for 10 minutes till tender.
- Mash the roasted garlic and pumpkin together. Add cottage cheese, processed cheese, drained sun dried tomatoes, salt and pepper. Mix and mash well.
- 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.
- Using a round circle edge biscuit cutter cut rounds from each chapati.
- 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.
- 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.
- Toss the raviolis lightly into the olive oil used for soaking sun dried tomatoes.
- Transfer to a serving dish. Sprinkle chilli flakes and garnish with coriander greens.
When pumpkin has drained, transfer to a medium bowl. Using a slotted spoon, transfer ravioli to serving plates. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Ravioli with Pumpkin Cream Sauce is indulgent, cozy, and so satisfying for a cold night.
So that is going to wrap this up with this special food mint bottle gourd ravioli with pumpkin and cheese filling recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
