Ingredients:
For the ravioli –
- 2 cups whole wheat flour
- 1 egg
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- For the stuffing-
- 250 GMs pumpkin
- 8-10 sage leaves
- 1/2 tsp black pepper powder
- 1 tsp salt
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1/4 cup grated cheese
For the sauce-
- 1 packet mushrooms , cooked and puréed
- 1 large onion chopped finely
- 3-4 cloves of garlic crushed
- 1/4 cup grated cheese
- 2 tbsp olive oil
- 1 tsp all purpose flour
- 2 cups milk
- 1/4 tsp chilli flakes
- 1/2 tsp oregano
- 1/2 tsp black pepper powder
- Salt to taste
- Toasted and crushed walnuts for garnish
Method :
The stuffing–
Peel the pumpkin, cut into large pieces and roast it in the oven with some olive oil . Once tender, mash it and cook it in the pan till the moisture is gone . Add sage leaves and salt , pepper and garlic powder. cook for a minute and add the cheese . Keep the stuffing aside.
The ravioli –
Knead all the ingredients together and make a soft dough. Allow the dough to rest for 10-15 mins. Make large balls of the dough and roll each one out into a thin , large round. Use a cookie cutter to cut rounds of the dough. The left over pieces of the dough can again be rolled out to make more rounds . Place a tsp of the stuffing in the centre of the round and brush the edges with water. Place another round on this and press the edges gently . Add them gently into a pot of boiling salted water for about four minutes. Once the raviolis rise in the water take them out on a mesh to remove excess water.
The sauce:
In a pan heat the oil and add the onions and chopped garlic and sauté them till golden in colour. Add the all purpose flour and roast it , for a bit , and add the mushroom purée. Allow it cook for a few minutes and add the cold milk to the desired consistency. You can increase the quantity of the flour by another tbsp if you want a thicker sauce . Add the chilli flakes, oregano and black pepper powder and let the sauce boil for a minute. Pour the hot sauce over the ravioli and garnish with toasted walnuts.