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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. It is one of my favorites. For mine, I am going to 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 on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is something that I’ve loved my whole life.

To begin with this particular recipe, we must 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 can achieve that.

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

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