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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is something which I’ve loved my entire life.

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. Pumpkin Ravioli Recipe with pumpkin shaped ravioli dough and savory pumpkin filling. Made with pumpkin puree, ricotta cheese, fall seasonings and an easy ravioli dough recipe, these pumpkin ravioli are then simmered in a rich sage butter and topped with apples and walnuts.

To get started with this particular recipe, we must prepare a few components. You can have mint bottle gourd ravioli with pumpkin and cheese filling using 17 ingredients and 11 steps. Here is how you can achieve that.

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

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 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.

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.

The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it! This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses. Sue Mallick with Food City presents a fresh recipe for cheese ravioli with pumpkin sage sauce at Food City's Cooking School.

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