Recipe: Delicious Mint Bottle Gourd Ravioli with Pumpkin and cheese filling

Recipe: Delicious Mint Bottle Gourd Ravioli with Pumpkin and cheese filling Delicious, fresh and tasty.

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

Relish this healthy ingredient in the tastiest possible way!

Take a non-stick kadhai and add the grated bottle gourd into it.

Now, take a deep bowl and add the Low- fat curds into it.

You can cook Mint Bottle Gourd Ravioli with Pumpkin and cheese filling using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mint Bottle Gourd Ravioli with Pumpkin and cheese filling

1. You need of For the ravioli:.

2. It’s of All purpose flour/ maida.

3. It’s of semolina/sooji.

4. Prepare of salt.

5. Prepare of olive oil.

6. You need of crushed mint leaves.

7. Prepare of pureed bottle guard//lauki.

8. Prepare of For the filling:.

9. It’s of yellow pumpkin, deseeded and peeled.

10. It’s of garlic.

11. Prepare of cottage cheese.

12. It’s of processed cheese.

13. It’s of sun dried tomatoes.

14. Prepare of olive oil.

15. Prepare of freshly ground black pepper.

16. It’s of Salt.

17. Prepare of Chilli flakes and fresh green coriander for garnishing.

In a non-stick pan, add ghee and saute the grated bottle gourd.

Add milk, sugar and allow the mixture to come to a rolling boil.

Now is the time to sprinkle some almond flour and milk powder and mix well.

Make sure there are no lumps.

Mint Bottle Gourd Ravioli with Pumpkin and cheese filling instructions

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..

The mint tea is a hot cup of herbal tea can help loosen congestion and relieve coughing associated with colds and allergies.

Mint is a calming and soothing herb that has been used to aid with upset stomach or indigestion.

Mix till smooth and set aside.

Spoon chocolate in and spread evenly.

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