Spinach Ricotta Stuffed Ravioli With Cheesy Pumpkin Sauce
About Spinach Ricotta Stuffed Ravioli With Cheesy Pumpkin Sauce
Spinach Ricotta Stuffed Ravioli tossed in a cheesy pumpkin sauce and baked to perfection at low temperatures.Before we begin, let me redefine Ravioli – Ravioli is a type of pasta dumpling made with a filling sealed between two layers of thin pasta dough. Traditionally served in broth or with a pasta sauce, they originated as a staple in Italian cuisine.
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Recipe Time & More
Ingredients
For Ravioli Dough
- 1.5 cup All Purpose Flour
- 1 Eggs
- 2 tbsp Olive Oil
- 1 pinch Baking Powder
- 1 tsp Salt
- 1/2 cup Water Warm
For Spinach and Ricotta Stufing
- 1/2 bunch Spinach finely chopped
- 1 cup Ricotta Cheese
- 1 tbsp Garlic Paste
- 1 tsp Olive Oil
- 1 tsp Pepper
- 1 tsp Salt
For Cheesy Pumpkin Sauce
- 1/2 kg Pumpkin diced
- 1/2 cup Butter
- 1-2 tsp Salt or as per taste
- 1 tsp Sugar
- 1 tsp Black Pepper grounded
- 1 pinch Cinnamon Powder
- 2 tbsp Cream cooking cream
- 1/2 cup Mozarella grated
- 2 tbsp Ginger Garlic Paste
Extras
- 1/2 cup Vegetables like brocolli, mushrooms, cherry tomatoes etc.
- 5-6 Black Olives
- 1/2 cup Mozarella Cheese grated
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Instructions
Ravioli Dough
- As per the culinary traditions of Italy, pasta is one of their sacred dishes and every italian family has its own way of preparing the same.
- However one rule which knits them together is the way Pasta is kneaded. A heap of the flour is made and then a hole. The eggs are always broken in that hole and then further ritual starts. Amazing. Isnt it? 🙂
- Mix all the ingredients of ravioli dough apart from water
- Try to knead a dough without using water, still if required use it spoon by spoon. Knead the dough well for atleast 10 minutes.
- This helps in formation of gluten which further helps in preparing good pasta sheets.Your dough should be really elastic.
- Once the dough is kneaded, keep it covered and leave for atleast 2 hours. This will help in preparing a moist pasta dough and there will be a formation of gluten.
- Do sprinkle some olive oil on the dough top so that it doesn't get dry. Cover with cling film and let it rest.
Spinach and Ricotta Stuffing
- Put olive oil in a pan. Add spinach and let it simmer on sim gas for 2 mins. Drain the extra water and spread it on a chopping board. Finely chop the cooked spinach and keep it aside.
- Again add olive oil in the pan. Add Garlic paste. Now add spinach and fry it. Add Ricotta Cheese and fry really well while adding salt and pepper.
- You may also add finely chopped boiled mushrooms for extra flavors. Spinach and Ricotta Stuffing is ready!
Ravioli
- Since I do not have Pasta Maker, I made it from hand. 🙂 Once the dough is set, roll two thin sheets of the same. Please remember, it should be very very thin as once you will boil the ravioli, dough will thicken.
- Arrange the stuffing at equal gaps on one sheet and then cover it with another. Now, cut ravioli pieces using cookie cutter. You will get almost 16 pieces.
- Now take each piece and press the corners with fork. This will help in moulding the stuffing perfectly into the base. It will also help in closing the corner perfectly so that the stuffing don't loosen up and float in the water.
- Now, boil water in a pan. Add the raviolis one by one smoothly.
- Remember, raviolis are very very soft and they should be handled very carefully. When you will put them in pan, they will settle at the bottom. Once they will be cooked, they will start floating on the top. (It will hardly get cooked in 4-5 mins).
- Pick them up one by one carefully and let them dry on a paper or plate.Raviolis are ready!
Butter Pumpkin Sauce
- Heat a pan and put diced pumpkins. Sprinkle 2 tbsp of water, salt and cover by lid. Let it simmer for 10 mins. Once done, drain it and let it cool. Churn it in the grinder to make pumpkin puree.
- Now heat the pan again and add butter. Add ginger-garlic paste and fry it well. Add pumpkin puree and all the spices. Fry it well on high for a minute.
- Add pumpkin puree and all the spices. Fry it well on high for a minute. Add cream and mozzarella cheese and mix well.
- Add some milk if you want a runny consistency. Butter Pumpkin sauce is ready!
- Now, since all the major items are ready we have to start giving the final toss to the items together for that one heavenly dish.
- Again, heat the pan. Pour olive oil. Stir fry the vegetables. Add olives and toss it again.
- Now pour butter pumpkin sauce and mix well. Arrange the sauce with ravioli alternately in a baking dish. Sprinkle the Mozzarella cheese. Bake at 120 degrees for 10 mins.
- Spinach Ricotta Ravioli with Butter Pumpkin Sauce is ready!
- Savor it with wine and a lovely cookbook by your side.
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Recipe Nutrition
Calories: 454kcal | Carbohydrates: 36g | Protein: 15g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1582mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11409IU | Vitamin C: 18mg | Calcium: 257mg | Iron: 3mg
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Kriti Singhal
5 Comments
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Great recipe! I’m eager to try it.
This looks so good! Can’t wait to cook it.
This looks so inviting! Thank you.
WOW….That’s so tempting!!
This is amazing! Excited to make it.