Healthy Snacks And Side Dishes

Pumpkin and Cottage Cheese Ravioli with Coriander Filling

by: admin


It’s the first time I’ve attempted to make my own fresh pasta in my own kitchen. In the absence of a pasta machine, I used a wooden rolling pin. Next time, if my brother is around, I’ll make ravioli with him in mind; I know he would be up for a challenge, especially if the results are as tasty as this ravioli was. The sauce could have been thinner, but I didn’t have the fortitude to roll it out any further. It called for two eggs, but I only had a single one on hand. So, if using eggs isn’t a problem for you, go in front and use two. In addition, I forgot to include the sundried vegetable in the filling, so I merely used it as a garnish; however, I’m confident that it would be even better if it were included.


In order to make pasta:

  • 1 cup of AP flour.
  • A single egg
  • A quarter of a cup of milk
  • 4 tbsp. finely chopped fresh coriander, salt
  • To make the stuffing:
  • 4 garlic cloves on its skin
  • 2 cups cooked pumpkin cubes
  • 1/2 cup chalet cheese/paneer
  • 4 pieces sun – dried tomatoes, chopped \sfreshly ground black pepper


Prepare the ingredients for the dough on a floured surface and knead until smooth. Refrigerate for at least 15 to 20 minutes before serving.

Pre-heat the cooker to 200 C. 10 minutes at 350 degrees will soften the garlic when placed on the baking sheet.

Mash the cottage cheese and pumpkin separately.

When you’re ready to serve, combine all the ingredients in a large bowl, making sure to incorporate all the ingredients well. Add some salt and a generous amount of freshly ground black pepper to taste.

As thin as possible, roll the dough into four pieces and lay them out on such a dish towel to dry for a few minutes before using.

To make 30 rounds of spaghetti, I used a 3-inch crinkle-edged round cutter and re-rolled and cut up nearly the entire dough.

Using a spoon, top 15 rounds of pasta with a spoonful of the having to fill and brush the corners with liquid before placing another round on top. To ensure a tight seal, apply pressure all the way around the perimeter.

Adding salt to a large pot of boiling water, add the ravioli, and prepare food for 3 minutes, until the pasta rises to the surface.

Drain well and combine with the sundried tomato oil that has been drained. Add a few twigs of fresh coriander and pepper to taste. Nice!




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