Recipes
Pumpkin Ravioli with Cottage Cheese
Pumpkin Ravioli with Cottage Cheese
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the pumpkin into cubes, remove skin and seeds
Step 2
Place the pumpkin in the baking pan, drizzle with olive oil, fennel seeds, salt and pepper
Step 3
Preheat the oven to 200C and bake it for 15 minutes until tender. Let cool and set aside
Step 4
In a mixing bowl, mix pumpkin, cottage cheese, nutmeg, breadcrumbs and season with salt and pepper to taste
Step 5
Place all the pasta ingredients in a mixer and mix until the dough is not sticky
Step 6
Place the dough on to a work surface and knead for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 10 minutes
Step 7
Divided the dough into 2, roll out each dough into a 3mm thick pasta sheets
Step 8
Use the cookie cutter to cut the ravioli wrapper
Step 9
Scoop 1 tablespoon of pumpkin filling onto the ravioli wrapper
Step 10
Cover with another wrapper. Press firmly around each pile of filling with your fingers to push out any trapped air and seal in the filling
Step 11
Use a fork to press along the edge of ravioli. Repeat with the rest of the ravioli
Step 12
Bring a pot of salted water to boil. Place the ravioli and cook for 3-4 minutes until floating
Step 13
Drain and drizzle with olive oil to prevent from sticking
Step 14
Melt the butter in a pan until foaming, add the sage and fry for a few seconds. Remove the pan from the heat and add the lemon juice and some salt and pepper to taste
Step 15
Return the ravioli to the sage butter and quick stir
Step 16
serve immediately.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the pumpkin into cubes, remove skin and seeds
Step 2
Place the pumpkin in the baking pan, drizzle with olive oil, fennel seeds, salt and pepper
Step 3
Preheat the oven to 200C and bake it for 15 minutes until tender. Let cool and set aside
Step 4
In a mixing bowl, mix pumpkin, cottage cheese, nutmeg, breadcrumbs and season with salt and pepper to taste
Step 5
Place all the pasta ingredients in a mixer and mix until the dough is not sticky
Step 6
Place the dough on to a work surface and knead for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 10 minutes
Step 7
Divided the dough into 2, roll out each dough into a 3mm thick pasta sheets
Step 8
Use the cookie cutter to cut the ravioli wrapper
Step 9
Scoop 1 tablespoon of pumpkin filling onto the ravioli wrapper
Step 10
Cover with another wrapper. Press firmly around each pile of filling with your fingers to push out any trapped air and seal in the filling
Step 11
Use a fork to press along the edge of ravioli. Repeat with the rest of the ravioli
Step 12
Bring a pot of salted water to boil. Place the ravioli and cook for 3-4 minutes until floating
Step 13
Drain and drizzle with olive oil to prevent from sticking
Step 14
Melt the butter in a pan until foaming, add the sage and fry for a few seconds. Remove the pan from the heat and add the lemon juice and some salt and pepper to taste
Step 15
Return the ravioli to the sage butter and quick stir
Step 16
serve immediately.