Mint Bottle Gourd Ravioli with Pumpkin and cheese filling

Name: Mint Bottle Gourd Ravioli with Pumpkin and cheese filling
Cuisine: Indian
Ingredients: 1 1/2 cup All purpose flour/ maida; 1 cup semolina/sooji; 1/4 tsp salt; 2 tsp olive oil; 3 Tb crushed mint leaves; 3/4-1 cup pureed bottle guard//lauki; 500 gm yellow pumpkin, deseeded and peeled; 4 cloves garlic; 1/2 cup cottage cheese; 3 Tbsp processed cheese; 2 Tbsp sun dried tomatoes; 3 Tbsp olive oil; 1 tsp freshly ground black pepper; to taste Salt; as needed Chilli flakes and fresh green coriander for garnishing

Shuchi Jain @shuchi_191171

#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. However they are packed with nutrition. Bottle gourd/lauki, juice or puree is good for digestion, controls high blood pressure, heart ailments, liver and kidney problems and is packed with anti oxidants. Vegetables like Pumpkin are rich in vitamin A and are good for weight loss. A slight innovation in their preparation can make them acceptable and benefiting to the consumer.
I had learnt the basic recipe from an internationally acclaimed chef and added my twist with nutritionally rich summer vegetables. Happy summers😊

Shuchi Jain @shuchi_191171

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Ingredients

For the ravioli:
1 1/2 cupAll purpose flour/ maida
1 cupsemolina/sooji
1/4 tspsalt
2 tspolive oil
3 Tbcrushed mint leaves
3/4-1 cuppureed bottle guard//lauki
For the filling:
500 gmyellow pumpkin, deseeded and peeled
4 clovesgarlic
1/2 cupcottage cheese
3 Tbspprocessed cheese
2 Tbspsun dried tomatoes
3 Tbspolive oil
1 tspfreshly ground black pepper
to tasteSalt
as neededChilli flakes and fresh green coriander for garnishing

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Steps

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.