Presenting to you my cheat's version of Easy Pumpkin Cheese Ravioli! Simple to put together and yet so impressive! You can play with the fillings, sauces or just simply toss in butter and enjoy!
Servings: 4persons
Calories:
Author: Natasha Minocha
Ingredients
RAVIOLI
200gmsPumpkin, cut in cubes
1.5 + 1tbspExtra virgin Olive oil
1packWonton/gyoza wrappersEasily available in any big supermarket now.
2-3tbspCheese spread
30-35Fresh Basil Leaves
1tspRed Chilli Flakes
1tspDried oregano
Salt & Coarsely Ground Pepper to taste
1Egg, well beaten
CHEESY TOMATO SAUCE
1.5cupTomato sauce
2-3tbspCheese spread
TOPPINGS
1-2TbspGrated cheese
Parsley, finely chopped
1tspRed Chilli Flakes
Instructions
RAVIOLI
Preheat your oven to 180C.
Toss cubed pumpkin with 1.5 tbsp of olive oil, salt, chilli flakes, pepper and dried oregano.
Spread it out evenly on a baking tray and roast for 20-25mins or until completely cooked through. Let it cool completely.
Place the roasted pumpkin in a bowl and mash with a fork. Mix in the Cheese Spread.
Taste and adjust for seasoning.
Now bring a large pot of water to boil.
Lay out the gyoza wrappers.
Brush lightly with the beaten egg.
Place a small teaspoon of the pumpkin filling in the center. Place a basil leaf on top of the filling. Place another wrapper on top, sealing tightly at the edges. Make sure you press around the edges of the filling first, working towards the edges of the wrappers. You don't want any air bubbles in there.
You can use a cookie cutter to cut out fun shapes if you like.
Gently place the raviolis in batches of 4 in boiling water.
They will be done in 3-4 minutes or as they start floating up to the surface.
Toss with the remaining olive oil to prevent sticking.
CHEESY TOMATO SAUCE
Heat the tomato sauce in saucepan. Add the Cheese Spread. Stir until well combined. Taste and adjust for seasoning.
ASSEMBLY
Spoon the cheesy tomato sauce on a plate. Place raviolis on top. Sprinkle with grated cheese, parsley and chilli flakes. Serve hot!