Spinach and cheese Ravioli with spicy pumpkin sauce

Whole wheat ravioli for the health conscious stuffed with spinach and served with a pumpkin sauce

Preparation time: 40 minutes
Cooking time: 25 minutes
Serves: 4-5
 
Recipe Ingredients:
Stuffing
500g spinach
1tbsp olive oil                      
100g grated cheddar cheese                          
½ teaspoon chopped fresh basil  
¼ teaspoon salt         
¼ teaspoon black pepper powder
Ravioli
200 g whole-wheat flour
2eggs       
¼ teaspoon salt
Pumpkin Sauce
500g yellow pumpkin  
2 large onions             
100ml vegetable stock         
6 cloves garlic, finely chopped               
1teaspoon salt           
1teaspoon black pepper powder  
1teaspoon paprika              
100 ml fresh cream
To garnish
Dry roasted garlic flakes
        
 
Recipe Method:
For the spinach stuffing
Blanch spinach leaves in boiling water for 1 minute. Refresh in cold water. Squeeze out the extra water and chop fine.
Heat the olive oil in a pan and sauté the chopped spinach. Add the remaining ingredients, mix well and remove from heat.
For the ravioli
Mix all the ingredients together to form a stiff dough. Do not add water at all. If the dough seems too tight, wet your hands and knead again.  Cling wrap and set the dough aside for 10 mins.
Roll out the dough into a 12” wide and 16” long piece. Fold and roll again. Repeat the process thrice. Cut into six 2-inch wide strips.
Place a spoonful of the stuffing at 2”equal distances along half the strips. Moisten the strips between the filling. Place the reserved strips on top of the ones with the filling. Press down lightly around the filling to seal well. Cut into squares with the filling in the centre.
Bring a large pan of water to a boil with 1 tsp salt. Add the ravioli and cook for a few (2-3) minutes till almost done taking care not to overcook. Drain and refresh in cold water.
For the pumpkin Sauce
Dry-roast the garlic in a pan till golden in color.
Chop the pumpkin roughly .In a pan, cook the pumpkin and onion in 2 cup/ 400ml water for 15 minutes, covered. Remove from heat and leave to cool for a few minutes. Purée the pumpkin in a blender.
Return the purée to the pan and add the salt, pepper and paprika and the garlic.
Bring to a boil and cook on a low heat for a few minutes.  Stir in the cream and remove from heat.
To serve, pour the sauce into individual soup plates. Place a few ravioli on top and garnish with a sprinkling of deep-fried basil and garlic.
Pour sauce into a soup plate. Place ravioli on top and garnish with deep fried basil and garlic.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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