Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce

Step 1: To begin making Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce, make the ravioli dough first

Step 2: Instructions for Ravioli StuffingIn a large mixing bowl, add flour, baking powder, salt and mix lightly for few seconds

Step 3: Make a well in the flour and break in the whole eggs inside

Step 4: Mix by adding flour from the outside into the well and start kneading when the dough seems crumbly

Step 5: You can add water spoon by spoon to adjust consistency of the dough so that it comes together

Step 6: Knead the dough well for at least 10 minutes once the dough comes together

Step 7: This helps in formation of binding gluten which further helps in preparing good pasta sheets

Step 8: Your dough should be really elastic

Step 9: Once the dough is kneaded, keep it covered and leave for at least 2 hours by covering it with a cling film

Step 10: Do sprinkle some olive oil on the dough top so that it doesn’t get dry

Step 11: This will help in preparing a moist pasta dough and there will be a formation of gluten

Step 12: Once the dough is rested, in a shallow frying pan, heat a bit of olive oil to prepare the stuffing

Step 13: Add in spinach leaves and saute occasionally on low heat

Step 14: After about 2 minutes or more, you can see that the leaves have left water and is moist

Step 15: You can drain the excess water off the pan and collect the drained spinach water to cook other recipes while using this water for stock

Step 16: After draining excess water, spread the spinach on the chopping board

Step 17: Chop the spinach further and keep aside till needed

Step 18: In the same pan, add a little more olive oil

Step 19: Heat add add garlic paste once the oil is hot

Step 20: Once the garlic is fried for about half a minute on low heat, add the chopped spinach and saute

Step 21: On a medium low heat, add grated ricotta cheese, salt and pepper and saute till everything is combined

Step 22: Spinach and Ricotta Stuffing is ready

Step 23: *Instructions for RavioliOnce the dough is set, roll out two thin sheets of the same on chakla belan or cleaned kitchen countertop

Step 24: Take note that the ravioli pastry sheet should be very very thin as once you will boil the ravioli, dough tends to thicken

Step 25: Arrange the stuffing at equal gaps on one sheet and then cover it with another

Step 26: Now, cut ravioli pieces using cookie cutter

Step 27: You will get almost 16 square raviolis of 1 to 1-1/2 inch each

Step 28: Now take each piece and press the corners with fork

Step 29: This will help in moulding the stuffing perfectly into the base

Step 30: It will also help in closing the corner perfectly so that the stuffing don’t loosen up and float in the water

Step 31: Now, boil water in a saucepan

Step 32: Add the raviolis one by one carefully so that they do not break in the process

Step 33: Once they are cooked, they will start floating on the top

Step 34: (It will hardly take 4-5 minutes)

Step 35: Pick them up one by one carefully with a slotted spoon and let them dry on a paper or plate

Step 36: Raviolis are ready now

Step 37: Instructions for Pumpkin sauceHeat a wok and put in the diced pumpkins

Step 38: Sprinkle about 2 tablespoons of water, salt and cover with a lid

Step 39: Let it simmer for 10 mins

Step 40: Once done, drain it and let it cool

Step 41: You can also pressure cook the pumpkin for two whistles and make the pureeChurn this in a grinder to make a pumpkin puree

Step 42: Now heat the wok again and add butter

Step 43: Once it is hot, add ginger-garlic paste and fry it well

Step 44: Add pumpkin puree and all the spices mentioned for sauce

Step 45: Fry well on high for a minute

Step 46: Add cream and mozzarella cheese and mix well

Step 47: Add some milk if you want a runny consistency

Step 48: Butter Pumpkin sauce is ready to assemble

Step 49: Assembling the recipePreheat oven at 120 degrees F

Step 50: Meanwhile, heat the wok with a little olive oil and stir fry all the veggies first

Step 51: Add olives and toss again for a minute

Step 52: Now pour the prepared butter pumpkin sauce and mix well

Step 53: Switch off

Step 54: In a baking dish, arrange the sauce with ravioli alternately till the sauce and ravioli are used up

Step 55: Sprinkle Mozzarella cheese on top

Step 56: Bake in oven for about 10 minutes and serve

Step 57: Serve Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce along with Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe and Quick Creamy Pea Soup Recipe for a complete meal on a weekend with family and friends