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 make a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is something that I have loved my entire life. They’re nice and they look fantastic.

This Pumpkin Ravioli from Delish.com will give you a little bit of fall in every bite. For a faster version, use wonton wrappers. Add a tablespoon of the filling to the center of the wonton wrapper, wet the edges with water, and cover with another wonton wrapper.

To begin with this particular recipe, we must 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 that.

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

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. Homemade vegan ravioli with sweet pumpkin and tangy vegan ricotta filling. The fields are heavy with pumpkins, there is a bit of a chill in the air and our cat, hardly ever to be seen in summer, keeps on sneaking into the house in search of The filling was great, especially the cheese. Finally, chop the pumpkin seeds and lightly Oriental sweet potato slices with yoghurt and mint sauce and pomegranate seeds.

Steps 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.

Try Cheese Filling for Ravioli, Baked Cottage Cheese and Pumpkin, and Cheese Ravioli With Pumpkin Sauce for similar recipes. Press firmly around the edges to seal. Sue Mallick with Food City presents a fresh recipe for cheese ravioli with pumpkin sage sauce at Food City's Cooking School. Vegan ravioli with pumpkin and herbed ricotta vegan cream cheese makes for the best fall home cooked meal. The gluten-free and vegan ravioli dough is made from scratch and then filled with rosemary roasted pumpkin and an herbed cashew ricotta.

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