Pumpkin Ravioli with Walnut Sauce

Pasta is everyone’s favourite dish. I always felt Ravioli in particular was too rich and heavy. Here is a home-made version which is simple, healthy and delicious. After a few attempts it is also easy to make. So, do try it at least 3 times and I assure you that it will be easy by the third attempt.

Instead of the normal white sauce or cream sauce, this pumpkin ravioli is paired with a healthy walnut sauce.

Basic Recipe:

Ingredients:

(Serves 2 as mains)

For the Stuffing :

Orange pumpkin / Squash :  2 cups, skinned and chopped pumpkin

Butter / olive oil: 1tsp

Salt: ½ tsp

For the Ravioli :

Whole  wheat flour / atta : 2 cups

Egg (optional) : 1  beaten

Salt : pinch

Water : ½ cup

Olive Oil : 1 tbs

For The Walnut Sauce :

Shelled Walnuts : 1 cup

Garlic : 1 clove

Salt : ½ tsp

Black Pepper powder : 1/4/ tsp

Milk / Soya Milk : 1 cup

Method:

For the Stuffing :

Step 1: Add the butter to a pan. Follow with the chopped pumpkin. Cover the container and cook on low flame for  8 – 10 minutes. The pumpkin will cook very fast and you should be able to mash it into a coarse paste. If the pumpkin is uncooked and starts sticking to the pan, add 2 tbs of water.

Step 2: When almost done add the salt and mix thoroughly.

Step 3: Set aside for cooling

For the Pasta Sheet:

Step 4: Pour the flour on a plate or a wide bowl. Make a hollow at the center.

Step 5: ( Skip this step if no egg is being added). Add the beaten egg and slowly mix the flour and egg.

Step 5: Add water slowly as required while kneading the dough. Knead the dough for about 8 – 10 minutes till it is has a smooth but thick texture. Similar to Chappati dough / tortilla dough.

Step 6: Cover the dough and let it rest for 30 minutes.

For The Ravioli :

Step 9

Step 12

Step 7:  Knead the dough again. Now split it into 4 chunks. Knead each chunk into an oblong ball.

Step 8: Now sprinkle some flour on the table top / work spot  and roll out the dough into a long strip of 4” width and  2mm thickness. As thin as possible without it going out of shape.

Step 9: Mentally, divide the sheet lengthwise in half.  Now spoon 1 tbs of the pumpkin mixture to the centre of one half of the sheet as shown. Each  spoon should be  about 2” apart.  This leaves enough room for folding and cutting out the pieces

Step 10: Now gently fold one half of the sheet over the other half that contains the pumpkin mixture.

Step 11: Gently press down the sheet beside each spoon of pumpkin mixture.

Step 12: Cut out the individual ravioli.

Step 13: Using a fork, gently create striations along the edge of the ravioli.

Step 14 : Repeat with the rest of the flour and mixture.

Step 15 : If required, the ravioli can be stored at this point in the fridge and cooked later

For the Walnut Sauce:

Step 16:  In a flat pan, dry roast the walnuts till it gives off a nutty aroma. ( about 3 -4 mins).

Step 17: Half way through step 16, add the peeled garlic and continue roasting.

Step 18: Add the walnuts, garlic in a mixer jar and grind. Slowly add the milk/soya milk till you get a thick, fine paste.

Step 19: Remove the contents from the jar and place in a sauce pan. Add the remaining milk/soya milk, salt to taste and the pepper.

Step 20: Heat on low flame till you get a slightly thick sauce.

Bringing It together :

Step 21: Take a large vessel  of water. Add 1 tsp salt and 1 tbs olive oil. Bring the water to a boil.

Step 22: Now add a few pieces of ravioli at a time, while keeping the flame on low.

Step 23: The Ravioli pieces will rise to the top of the water. Once this happens, cook for another 2- 3 minutes till the color changes to a dark beige. Now remove from water, drain excess water and place in a dish / plate.

Step 24: Serve with  Walnut sauce.

Optional Additions:

Step 18: Soya milk enhances the nutty flavour of the walnut. Using milk will tone down this flavour.

Step 20: Based on the thickness of the sauce required, you can add additional water or milk/soya milk. I personally like to dilute with a little water.

Nutrition:

Walnuts are a rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids.

Dietary Considerations of the Basic Recipe:

• Lactose Free ( Use Soya Milk instead of Milk)

Interesting Information:

Walnuts : http://www.livestrong.com/article/343319-nutritional-values-of-walnuts/

Pumpkins: http://www.livestrong.com/article/491040-the-health-nutrition-of-pumpkins/

Potato Rosti

Home made potato Rosti is just as good as at any Restaurant like Marche in Singapore. However, we can regulate the amount of oil/butter used and flavour it as per our taste buds. Now you can eat your potato and enjoy it too!

Basic Recipe:

Ingredients:

Potatoes- 2 large ( washed, peeled and grated)
Salt and pepper to taste
Butter- 2 tsp

Rosti Ready To Be Eaten!

Method :

Step 1:  Grate the potatoes.

Step 2 : Add salt and pepper to the potatoes. Mix well.

Grated Potato and Sweet Potato

       

Into the Pan 

Step 3:  In a small shallow pan, add 1 tsp butter. Coat the pan with the butter. Now add the grated potatoes. Pack the potatoes to form a cake. Cook on low flame.

Step 4: When the bottom is golden brown or slightly darker, add some butter to the top and flip the Rosti over. To do this use a flat spoon and lift the entire Rosti. Quickly toss it over. It doesn't matter if it breaks- just bring all the potato together and pack it tightly again.

Step 5: Once both sides are cooked and so is the potatoes I between,  slide the Rosti onto a plate.

Step 6: Serve hot with tomato sauce or mustard. You can also serve this with a fried egg on top.

Optional Additions :

Step 1: Instead of only normal potatoes, take 1 normal potato and 1 sweet potato. This flavour is slightly different but just as good.

Step 2: Add chopped spring onions for additional flavour

Step 3: The more butter/ oil you add, the more crispy and tasty the Rosti wil be. However, I like it with just 2 tsp butter.

Nutrition:

High in Calcium and iron.

Dietary Considerations of the Basic Recipe:

• Gluten Free
• Nut Free
• Tamarind Free