Pumpkin & Ricotta Whole Wheat Ravioli

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Pumpkin & Ricotta Whole Wheat Ravioli

About Pumpkin & Ricotta Whole Wheat Ravioli

Table of Contents

Raviolis stuffed with spiced pumpkin and ricotta cheese and served with sautéed shallots and tomato

  • 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
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  • 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.
  • 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.
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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

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

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Key Details:

Prep:2 hours

Cook time: 15 minutes

Difficulty Level: Moderate

Course: Pasta

Cuisine: Italian

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