Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce
Pasta stuffed with spiced ricotta and spinach which is then mixed with cheesy pumpkin sauce
Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce is a mouthwatering recipe that is a delightful treat when served for dinners. Ravioli are the pasta dumplings filled with various veggies or meat and is cooked further with a broth or sauce. In this recipe, spinach is sauteed and then chopped before using as a filling to the ravioli. Once the ravioli are made, the pumpkin sauce is mixed with roasted veggies and then in a baking dish, the ravioli and the veggies with the pumpkin sauce is alternatively assembled and baked to perfection. Serve Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce along with Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe and Quick Creamy Pea Soup Recipe for a complete meal on a weekend with family and friends.
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Note: You may also add finely chopped boiled mushrooms into the shallow frying pan for extra flavors while making the stuffing, after you saute garlic and before you add sauteed spinach during the method.
- 1.5 cup All Purpose Flour (Maida)
- 1 Whole Egg
- 2 Olive Oil
- 1 pinch Baking powder
- 1 pinch Salt
- 1/2 cup Lukewarm Water For Spinach and Ricotta stuffing
- Spinach , a half bunch, roughly chopped
- 1 cup Ricotta Cheese
- 1 tablespoon Garlic , (minced)
- 1 teaspoon Olive Oil
- Salt and Pepper , to taste For Cheesy Pumpkin Sauce
- 1/2 kg Kaddu (Parangikai/ Pumpkin) , diced
- 1/2 cup Butter
- 1 pinch Salt
- 1 teaspoon Sugar
- 1 teaspoon Black pepper powder
- 1 pinch Cinnamon Powder (Dalchini)
- 2 tablespoon Fresh cream
- 1/2 cup Mozzarella cheese , grated
- 2 tablespoon Ginger Garlic Paste Other Ingredients
- 1/2 cup Mixed vegetables , (Pepper, Broccoli, Mushrooms, Cherry tomatoes), chopped
- Black olives , sliced
- 1/2 cup Mozzarella cheese , grated
How to make Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce
To begin making Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce, make the ravioli dough first.
In a large mixing bowl, add flour, baking powder, salt and mix lightly for few seconds.
Make a well in the flour and break in the whole eggs inside. Mix by adding flour from the outside into the well and start kneading when the dough seems crumbly. You can add water spoon by spoon to adjust consistency of the dough so that it comes together.
Knead the dough well for at least 10 minutes once the dough comes together. This helps in formation of binding 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 at least 2 hours by covering it with a cling film. Do sprinkle some olive oil on the dough top so that it doesn’t get dry. This will help in preparing a moist pasta dough and there will be a formation of gluten.
Once the dough is rested, in a shallow frying pan, heat a bit of olive oil to prepare the stuffing. Add in spinach leaves and saute occasionally on low heat.
After about 2 minutes or more, you can see that the leaves have left water and is moist. You can drain the excess water off the pan and collect the drained spinach water to cook other recipes while using this water for stock.
After draining excess water, spread the spinach on the chopping board. Chop the spinach further and keep aside till needed.
In the same pan, add a little more olive oil. Heat add add garlic paste once the oil is hot. Once the garlic is fried for about half a minute on low heat, add the chopped spinach and saute. On a medium low heat, add grated ricotta cheese, salt and pepper and saute till everything is combined.
Spinach and Ricotta Stuffing is ready.
*Instructions for Ravioli
Once the dough is set, roll out two thin sheets of the same on chakla belan or cleaned kitchen countertop. Take note that the ravioli pastry sheet should be very very thin as once you will boil the ravioli, dough tends to 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 square raviolis of 1 to 1-1/2 inch each.
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 saucepan. Add the raviolis one by one carefully so that they do not break in the process.
Once they are cooked, they will start floating on the top. (It will hardly take 4-5 minutes).
Pick them up one by one carefully with a slotted spoon and let them dry on a paper or plate. Raviolis are ready now.
Heat a wok and put in the diced pumpkins. Sprinkle about 2 tablespoons of water, salt and cover with a lid. Let it simmer for 10 mins. Once done, drain it and let it cool. You can also pressure cook the pumpkin for two whistles and make the puree
Churn this in a grinder to make a pumpkin puree.
Now heat the wok again and add butter. Once it is hot, add ginger-garlic paste and fry it well.
Add pumpkin puree and all the spices mentioned for sauce. Fry 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 to assemble.
Preheat oven at 120 degrees F.
Meanwhile, heat the wok with a little olive oil and stir fry all the veggies first. Add olives and toss again for a minute.
Now pour the prepared butter pumpkin sauce and mix well. Switch off.
In a baking dish, arrange the sauce with ravioli alternately till the sauce and ravioli are used up.
Sprinkle Mozzarella cheese on top.
Bake in oven for about 10 minutes and serve.
Serve Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce along with Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe and Quick Creamy Pea Soup Recipe for a complete meal on a weekend with family and friends.
Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce is part of the Beat The Heat With Summer Vegetables
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