Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mint bottle gourd ravioli with pumpkin and cheese filling. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Mint Bottle Gourd Ravioli with Pumpkin and cheese filling is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook mint bottle gourd ravioli with pumpkin and cheese filling using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mint Bottle Gourd Ravioli with Pumpkin and cheese filling:

1. Get For the ravioli:
2. Take 1 1/2 cup All purpose flour/ maida
3. Prepare 1 cup semolina/sooji
4. Make ready 1/4 tsp salt
5. Prepare 2 tsp olive oil
6. Get 3 Tb crushed mint leaves
7. Make ready 3/4-1 cup pureed bottle guard//lauki
8. Make ready For the filling:
9. Make ready 500 gm yellow pumpkin, deseeded and peeled
10. Take 4 cloves garlic
11. Make ready 1/2 cup cottage cheese
12. Take 3 Tbsp processed cheese
13. Make ready 2 Tbsp sun dried tomatoes
14. Prepare 3 Tbsp olive oil
15. Prepare 1 tsp freshly ground black pepper
16. Prepare to taste Salt
17. Get as needed Chilli flakes and fresh green coriander for garnishing

Steps to make Mint Bottle Gourd Ravioli with Pumpkin and cheese filling:

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.

So that’s going to wrap it up with this special food mint bottle gourd ravioli with pumpkin and cheese filling recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!