Coriander Ravioli With Pumpkin & Cottage Cheese Filling

Name: Coriander Ravioli With Pumpkin & Cottage Cheese Filling
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1 cup AP flour; freshly ground black pepper; 1 egg; 4 tablespoons fresh coriander, finely chopped; 4 cloves garlic on its skin; 1/2 cup milk; 1/2 cup cottage cheese/paneer; 2 cups pumpkin cubes, cooked; 1 teaspoon salt; 4 pieces sundried tomatoes, chopped

“Coriander Ravioli With Pumpkin & Cottage Cheese Filling is a lacto ovo vegetarian recipe with 2 servings. This main course has 392 calories, 19g of protein, and 7g of fat per serving. For $1.11 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up coriander, pepper, sundried tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is an affordable recipe for fans of Mediterranean food. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Similar recipes include Chocolate Cake with Cottage Cheese Filling, Chocolate Cake with Cottage Cheese Filling, and Cheese Filling for Ravioli.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Ap flour1 cup
Pepper2 servings
Egg1
Corianderfinely chopped4 tbsp
Garlic on its skin4 cloves
Milk½ cup
Cottage cheese/paneer½ cup
Pumpkin cubescooked2 cups
Salt1 tsp
Sundried tomatoeschopped4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Place the flour, salt, egg, milk and finely chopped coriander on a lightly floured board and knead into a smooth dough. Cover and refrigerate for 20 to 30 minutes.Preheat the oven to 200 C.
2
Place the garlic on the baking sheet and bake for 10 minutes until soft.Separately mash the pumpkin, and cottage cheese.In a large bowl place the mashed pumpkin, cottage cheese, drained and chopped sundried tomatoes, mashed garlic, and mix well. Season with some salt and lots of freshly ground pepper.Divide the dough into 4 portions and roll out as thinly as humanly possible (if you have a pasta machine you need to roll out to 3mm thickness), and leave the pasta on a dish towel until it dries out a bit.Using a 3 inch crinkle edged round cutter stamp out 30 rounds of pasta, I used all the bits and bobs and rolled out again and cut up almost the entire dough.Top 15 rounds with spoonfuls of the filling and brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal.Bring a large pan of water to boil, add salt, add the ravioli and cook for 3 to 4 minutes, the pasta when cooked will rise up to the surface of the water.
3
Drain well and toss with the drained oil from the sundried tomatoes.

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