Coriander Ravioli With Pumpkin & Cottage Cheese Filling
By: Rajani
Published: Saturday, September 4, 2010 - 9:20am

Ingredients




for the pasta:
1 cup AP flour
1 egg
1/4 cup milk
4 tablespoons fresh coriander, finely chopped
of salt
for the filling:
4 cloves garlic on its skin
2 cups pumpkin cubes, cooked
1/2 cup cottage cheese/paneer
4 pieces sundried tomatoes, chopped
freshly ground black pepper

Preparation

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. 2 Preheat the oven to 200 C. Place the garlic on the baking sheet and bake for 10 minutes until soft. 3 Separately mash the pumpkin, and cottage cheese. 4 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. 5 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. 6 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. 7 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. 8 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. 9 Drain well and toss with the drained oil from the sundried tomatoes. Sprinkle with pepper and a few sprigs of fresh coriander. Nice!