PUMPKIN RAVIOLI

PUMPKIN RAVIOLI

DOUGH-
1 cups all-purpose flour
1 large egg beaten
1/4 tsp oil
1/4 tsp salt
Method-
Mix all to make a tough dough,
After you mix your dough, and it rests for 30 minutes, it's time to start rolling. Roll one portion of the dough into a square. If necessary, trim the sheet into a square with a small sharp knife.
Cut your rolled-out pasta dough into two-inch-wide strips using a pastry wheel for ruffled edges. A sharp knife works just as well.
Brush the dough strips lightly with water. This will help form a seal.
Fill the ravioli by dropping the filling at 1-inch intervals along one of the strips.
Cover the ravioli filling with another strip of dough.
Press down firmly on the top strip of dough to seal the edges around the filling.
Cut each ravioli from the strip using the pastry wheel (or sharp knife). And you're done! At this point, you can either freeze them, tightly wrapped, or boil in salted water for 3 to 4 minutes, or until tender.
Filling-
1 large onion
200 gm boiled pumpkin ( mashed )
1/4 tsp. cumin (fresh ground, or bought powder)
1/4 tsp. coriander (fresh ground, or bought powder)
salt
1 pinch turmeric
1/2 tsp chili powder
cheese or paneer (opt)
In a fry-pan heat 1/2 tablespoons of oil, add cumin, coriander and cook for 2 min then add the onion and fry for 2 minutes. Next add the salt, turmeric, chili and stir for 2 minute before adding the pumpkin, Cook for a little less / more time until the consistency is mushy, thick and there is not thin liquid present, remove from heat. cool it, add paneer or cheese
For Sauce-
Tomato sauce / ( tomato paste + sugar )
1/2 tsp oregano / Rosemary
2 glove garlic chopped
Method-
Heat 1 tsp oil saute garlic till brown add oregano / rosemary add tomato sauce add boiled ravioli