Coriander Ravioli With Pumpkin & Cottage Cheese Filling

Coriander Ravioli With Pumpkin & Cottage Cheese Filling

  Ready in : 45 mins

Coriander Ravioli With Pumpkin & Cottage Cheese Filling is a lacto ovo vegetarian recipe with 2 servings. This main course has 392 calories, 19g of protein, and 7g of fat per serving. For $1.11 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up coriander, pepper, sundried tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is an affordable recipe for fans of Mediterranean food. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Similar recipes include Chocolate Cake with Cottage Cheese Filling, Chocolate Cake with Cottage Cheese Filling, and Cheese Filling for Ravioli.

Ingredients

ap flour

ap flour

1 cup

pepper

pepper

2 servings

egg

egg

1

coriander

coriander

4 tablespoons

garlic on its skin

garlic on its skin

4 cloves

milk

milk

0.5 cup

cottage cheese/paneer

cottage cheese/paneer

0.5 cup

pumpkin cubes

pumpkin cubes

2 cups

salt

salt

1 teaspoon

sundried tomatoes

sundried tomatoes

4 pieces

Cooking in Steps

  1. 1
    Place the flour, salt, egg, milk and finely chopped coriander on a lightly floured board and knead into a smooth dough. Cover and refrigerate for 20 to 30 minutes.Preheat the oven to 200 C.

    coriander

    coriander

    dough

    dough

    all purpose flour

    all purpose flour

    milk

    milk

    salt

    salt

    egg

    egg

    oven
    oven
  2. 2
    Place the garlic on the baking sheet and bake for 10 minutes until soft.Separately mash the pumpkin, and cottage cheese.In a large bowl place the mashed pumpkin, cottage cheese, drained and chopped sundried tomatoes, mashed garlic, and mix well. Season with some salt and lots of freshly ground pepper.Divide the dough into 4 portions and roll out as thinly as humanly possible (if you have a pasta machine you need to roll out to 3mm thickness), and leave the pasta on a dish towel until it dries out a bit.Using a 3 inch crinkle edged round cutter stamp out 30 rounds of pasta, I used all the bits and bobs and rolled out again and cut up almost the entire dough.Top 15 rounds with spoonfuls of the filling and brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal.Bring a large pan of water to boil, add salt, add the ravioli and cook for 3 to 4 minutes, the pasta when cooked will rise up to the surface of the water.

    sun dried tomatoes

    sun dried tomatoes

    cottage cheese

    cottage cheese

    ground black pepper

    ground black pepper

    pumpkin

    pumpkin

    ravioli

    ravioli

    garlic

    garlic

    dough

    dough

    pasta

    pasta

    water

    water

    roll

    roll

    salt

    salt

    pasta machine
    pasta machine
    baking sheet
    baking sheet
    kitchen towels
    kitchen towels
    oven
    oven
    bowl
    bowl
    frying pan
    frying pan
  3. 3
    Drain well and toss with the drained oil from the sundried tomatoes.

    sun dried tomatoes

    sun dried tomatoes

    cooking oil

    cooking oil

  4. 4
    Sprinkle with pepper and a few sprigs of fresh coriander. Nice!

    fresh cilantro

    fresh cilantro

    pepper

    pepper