Pumpkin & Ricotta Whole Wheat Ravioli

About Pumpkin & Ricotta Whole Wheat Ravioli

Ingredients

• Pumpkin filling
• Roasted and mashed pumpkin (roast a small pumpkin at 200º C for about 45 minutes or until tender, then mash) 1½ cups
• Ricotta cheese ½ cup
• Egg 1
• Fresh lemon zest 1
• Fresh thyme, chopped 2 tbsps
• Salt to taste
• Black pepper powder to taste

How to Make Pumpkin & Ricotta Whole Wheat Ravioli (Stepwise Photos)

Method

1. To make the filling put pumpkin, egg, lemon zest, thyme, salt and pepper powder in a medium sized bowl and mix well. Set this mixture aside.
2. To make the pasta take whole wheat flour and all-purpose flour in a mixing bowl, add salt and mix well. Transfer this onto a clean tabletop and make a well in the middle. Add egg and sufficient water into the well and whisk with a fork. Begin shoveling small amounts of the flour into the well, mixing little at a time till all the ingredients come together. Knead into a smooth dough, shape into a ball. Apply olive oil all over the dough, cover with a bowl and rest for 30 minutes.
3. Cut the dough into 3 pieces and roll out each piece as thin as possible into a sheet.
4. Keep a medium sized cookie cutter on the sheets and cut out roundels.
5. Place a dollop of pumpkin filling in the center of each roundel, top with 1 tsp cheese. Wet the edges of the ravioli, cover with another roundel and press the edges to seal by pinching them.
6. Heat sufficient water in a wide non-stick pan, gently slide in the raviolis and boil them till they float the top. Drain into a colander.
7. Heat olive oil in a non-stick pan, add shallots and tomato and saute for 2-3 minutes. Add salt and pepper powder and mix well.
8. Arrange the raviolis on a serving plate, top with sautéed shallots and tomatoes and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps