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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. One of my favorites food recipes. This time, I am going to make it a little 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 recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re 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 recipe, we have to 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. Make ready For the ravioli:
  2. Make ready 1 1/2 cup All purpose flour/ maida
  3. Make ready 1 cup semolina/sooji
  4. Take 1/4 tsp salt
  5. Take 2 tsp olive oil
  6. Prepare 3 Tb crushed mint leaves
  7. Take 3/4-1 cup pureed bottle guard//lauki
  8. Prepare For the filling:
  9. Take 500 gm yellow pumpkin, deseeded and peeled
  10. Prepare 4 cloves garlic
  11. Make ready 1/2 cup cottage cheese
  12. Get 3 Tbsp processed cheese
  13. Get 2 Tbsp sun dried tomatoes
  14. Prepare 3 Tbsp olive oil
  15. Get 1 tsp freshly ground black pepper
  16. Take to taste Salt
  17. Take 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.

So that is going to wrap it up with this exceptional food mint bottle gourd ravioli with pumpkin and cheese filling recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!