Simple Way to Make Speedy Mint Bottle Gourd Ravioli with Pumpkin and cheese filling

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

I'm no stranger to adding pumpkin to my pasta or chili, and whenever I come across a recipe that uses pumpkin in a savory recipe, I'm automatically drawn to it. 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. Stuff your ravioli with a ricotta-based filling, and top the whole thing with a lemony, brown butter sauce.

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.

Add the grated Parmesan cheese, and salt and pepper to taste. Stuff your ravioli with a ricotta-based filling, and top the whole thing with a lemony, brown butter sauce. WHY WE LOVE IT: This is the best kind of weekend Before dough is done resting make the filling by combining chopped parsley, mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Cappellacci are a kind of ravioli - these ones are filled with pumpkin and Parmigiano cheese and are totally delicious. Finally, chop the pumpkin seeds and lightly Oriental sweet potato slices with yoghurt and mint sauce and pomegranate seeds.

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