Stuffed Ravioli

  • kcal
    Beginner Level
  • Timer
    95 Mins
  • ingredients
    14 Ingredients
  • kcal
    0.0

Ingredients

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Preparation

  1. 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.
  2. 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.
  3. After cooling down the pumpkin finely chop and add crushed walnut, parmesan cheese, salt, pepper. Stir well to combine.
  4. When dough is ready cut into 8 pieces. Each piece will be a layer of ravioli dough.
  5. Put about ½ tbsp. of filling into each ravioli. Press the edges together to prevent them from opening.
  6. 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.
  7. Simmer on low heat for about 5 mins to reduce. Add parmesan cheese also.
  8. Simmer on low heat for about 5 mins to reduce. Add parmesan cheese also.
  9. Meanwhile cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
  10. Transfer into the sauce pan and add the fresh oregano leaves and stir to coat the ravioli.
  11. Serve immediately sprinkled with parmesan cheese and chopped walnut.

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