Guide to Make Mint Bottle Gourd Ravioli with Pumpkin and cheese filling in 17 Minutes at Home

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Great recipe for Mint Bottle Gourd Ravioli with Pumpkin and cheese filling. #SummerFood Come summers and you get plenty of hydrating fruits and vegetables like gourds, melons, pumpkin, cucumber etc. But due to their bland taste they are mostly disliked by one and all. It's roasted pumpkin with some cheese and cream.

To begin with this recipe, we must first prepare a few ingredients. You can have mint bottle gourd ravioli with pumpkin and cheese filling using 17 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mint Bottle Gourd Ravioli with Pumpkin and cheese filling:

1. Prepare For the ravioli:
2. Make ready All purpose flour/ maida
3. Prepare semolina/sooji
4. Get salt
5. Prepare olive oil
6. Get crushed mint leaves
7. Get pureed bottle guard//lauki
8. Prepare For the filling:
9. Prepare yellow pumpkin, deseeded and peeled
10. Get garlic
11. Get cottage cheese
12. Prepare processed cheese
13. Take sun dried tomatoes
14. Get olive oil
15. Get freshly ground black pepper
16. Take Salt
17. Make ready Chilli flakes and fresh green coriander for garnishing

But due to their bland taste they are mostly disliked by one and all. Place all ingredients except bread crumbs in a food processor. Add bread crumbs a little at a time then pulse to blend until desired consistency (light paste) is. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin.

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.

Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Repeat with the remaining dough and pumpkin filling. Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press pumpkin. When pumpkin has drained, transfer to a medium bowl. Mix the pumpkin, cream cheese, cumin, salt and pepper.

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