Mint Bottle Gourd Ravioli with Pumpkin and cheese filling
Mint Bottle Gourd Ravioli with Pumpkin and cheese filling

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is something that I have loved my whole life.

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. This Pumpkin Ravioli from Delish.com will give you a little bit of fall in every bite. For a faster version, use wonton wrappers.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:
  1. Prepare For the ravioli:
  2. Take 1 1/2 cup All purpose flour/ maida
  3. Get 1 cup semolina/sooji
  4. Prepare 1/4 tsp salt
  5. Make ready 2 tsp olive oil
  6. Make ready 3 Tb crushed mint leaves
  7. Get 3/4-1 cup pureed bottle guard//lauki
  8. Get For the filling:
  9. Prepare 500 gm yellow pumpkin, deseeded and peeled
  10. Prepare 4 cloves garlic
  11. Make ready 1/2 cup cottage cheese
  12. Prepare 3 Tbsp processed cheese
  13. Make ready 2 Tbsp sun dried tomatoes
  14. Make ready 3 Tbsp olive oil
  15. Make ready 1 tsp freshly ground black pepper
  16. Take to taste Salt
  17. Make ready as needed Chilli flakes and fresh green coriander for garnishing

Pumpkin and goat cheese ravioli filling. Mix all ingredients and season to taste with salt and pepper. Goes well with brown butter and fried sage over some sautéed spinach with tomato and slivered poached garlic. Try Cheese Filling for Ravioli, Baked Cottage Cheese and Pumpkin, and Cheese Ravioli With Pumpkin Sauce for similar recipes.

Instructions to make Mint Bottle Gourd Ravioli with Pumpkin and cheese filling:
  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.

Press firmly around the edges to seal. Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on. 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.

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