- Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 200 C and cut the pumpkin into small cubes, coat in salt, pepper and 1 tbsp. olive oil and bake for 40 minutes.
- After cooling down the pumpkin finely chop and add crushed walnut, parmesan cheese, salt, pepper. Stir well to combine.
- Cut the dough into 8 pieces. Each piece will be a layer of ravioli dough.
- Put about ½ tbsp. of filling into each ravioli. Press the edges together to prevent them from opening.
- Make the sauce in a pan. Heat up some olive oil & sauté the finely chopped garlic for 2 minutes. Add cream and bring to boil while stirring Add salt and pepper to taste.
- Simmer on low heat for about 5 mins to reduce. Add parmesan cheese also.Meanwhile cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
- Meanwhile cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
- Transfer into the sauce pan and aTransfer into the sauce pan and add the fresh oregano leaves and stir to coat the ravioli.dd the fresh oregano leaves and stir to coat the ravioli.
- Serve immediately sprinkled with parmesan cheese and chopped walnut.
These delicious little cheesy raviolis are easy to make and a perfect idea of spending a day to dig in this flavorful recipe and enjoy with your friends and family..
Stuffed cheese ravioli
By Foodism Team
Nov, 26th
711
Servings
2 persons
Cook Time
45 minutes
Ingredients
12
- 14
Ingredients
- Pumpkin 600 grams
- Shallots 5-6 units
- Garlic clove 4-5 units
- Olive oil 1 tablespoons
- Salt as per taste
- Pepper as per taste
- Walnuts 60 grams
- Parmesan cheese 100 grams
- Oregano as per taste
- All purpose flour 250 grams
- Egg yolk 8 units
- Whole egg 1 units
- Olive oil 20 grams
- Salt 25 grams
