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Coriander Ravioli With Pumpkin & Cottage Cheese Filling

 
One serving costs about $2.72 One serving costs about $2.72

$2.72 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,lacto ovo vegetarian lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:68%

Spoonacular Score: 68%

 

Coriander Ravioli With Pumpkin & Cottage Cheese Filling might be just the main course you are searching for. This recipe makes 2 servings with 503 calories, 21g of protein, and 19g of fat each. For $2.35 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of ap flour, sundried tomatoes, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pumpkin you could follow this main course with the Pumpkin Desserts: Pumpkin Cream Puffs as a dessert. 1 person has tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is pretty good. Try Cheese Filling for Ravioli, Baked Cottage Cheese and Pumpkin, and Cheese Ravioli With Pumpkin Sauce for similar recipes.

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Castello di Monsanto Il Poggio Chianti Classico Riserva

Born in the vineyard “Il Poggio” (5.5 Ha, 310 metres a.s.l.) from which in 1962, it took its name: it is the first Chianti Classico Cru. Made of 90% Sangiovese and from 7% Canaiolo and 3% Colorino, it ages for 20 months in French oak barrels. Today it represents the most prestigious product of the company, appreciated all over the world. It is produced only in the best vintages. The company has chosen to keep a considerable quantity of bottles of this wine in the cellar being the permanent archives, able to tell the history of Castello di Monsanto

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup AP flour
AP flour
some
some black bell pepper
black bell pepper
1
1  egg
egg
4 Tbsps
4 Tbsps fresh coriander
fresh coriander
4 cloves
4 cloves garlic
garlic
0.5 cup
0.5 cup milk
milk
0.5 cup
0.5 cup paneer cheese
paneer cheese
2 cups
2 cups cooked pumpkin
cooked pumpkin
1 tsp
1 tsp salt
salt
4
4  sundried tomatoes
sundried tomatoes
1 cup AP flour
1 cup
AP flour
some black bell pepper
some
black bell pepper
1  egg
1
egg
4 Tbsps fresh coriander
4 Tbsps
fresh coriander
4 cloves garlic
4 cloves
garlic
0.5 cup milk
0.5 cup
milk
0.5 cup paneer cheese
0.5 cup
paneer cheese
2 cups cooked pumpkin
2 cups
cooked pumpkin
1 tsp salt
1 tsp
salt
4  sundried tomatoes
4
sundried tomatoes

Equipment

pasta machine
pasta machine
baking sheet
baking sheet
kitchen towels
kitchen towels
oven
oven
bowl
bowl
frying pan
frying pan
pasta machine
pasta machine
baking sheet
baking sheet
kitchen towels
kitchen towels
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

  1. Place the flour, salt, egg, milk and finely chopped coriander on a lightly floured board and knead into a smooth dough. Cover and refrigerate for 20 to 30 minutes.
  2. Preheat the oven to 200 C. Place the garlic on the baking sheet and bake for 10 minutes until soft.
  3. Separately mash the pumpkin, and cottage cheese.
  4. In a large bowl place the mashed pumpkin, cottage cheese, drained and chopped sundried tomatoes, mashed garlic, and mix well. Season with some salt and lots of freshly ground pepper.
  5. Divide the dough into 4 portions and roll out as thinly as humanly possible (if you have a pasta machine you need to roll out to 3mm thickness), and leave the pasta on a dish towel until it dries out a bit.
  6. Using a 3 inch crinkle edged round cutter stamp out 30 rounds of pasta, I used all the bits and bobs and rolled out again and cut up almost the entire dough.
  7. Top 15 rounds with spoonfuls of the filling and brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal.
  8. Bring a large pan of water to boil, add salt, add the ravioli and cook for 3 to 4 minutes, the pasta when cooked will rise up to the surface of the water.
  9. Drain well and toss with the drained oil from the sundried tomatoes. Sprinkle with pepper and a few sprigs of fresh coriander. Nice!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.72
Ingredient
1 cup AP flour
some black bell pepper
1 egg
4 tablespoons fresh coriander
4 cloves garlic
½ cups milk
½ cups paneer cheese
2 cups cooked pumpkin
4 sundried tomatoes
Price
$0.17
$0.75
$0.24
$0.05
$0.27
$0.17
$3.01
$0.52
$0.26
$5.43

Nutritional Information

Quickview
526k Calories
21g Protein
19g Total Fat
67g Carbs
25% Health Score
Limit These
Calories
526k
26%

Fat
19g
30%

  Saturated Fat
10g
65%

Carbohydrates
67g
22%

  Sugar
10g
12%

Cholesterol
125mg
42%

Sodium
1245mg
54%

Get Enough Of These
Protein
21g
43%

Vitamin A
12497IU
250%

Vitamin C
108mg
131%

Folate
182µg
46%

Selenium
31µg
45%

Vitamin B1
0.65mg
43%

Vitamin B2
0.72mg
42%

Calcium
404mg
40%

Manganese
0.81mg
40%

Vitamin B3
5mg
27%

Iron
4mg
27%

Phosphorus
249mg
25%

Potassium
826mg
24%

Vitamin B6
0.46mg
23%

Vitamin E
2mg
18%

Fiber
4g
17%

Copper
0.33mg
17%

Vitamin B5
1mg
15%

Magnesium
50mg
13%

Zinc
1mg
11%

Vitamin K
8µg
8%

Vitamin D
1µg
8%

Vitamin B12
0.47µg
8%

covered percent of daily need

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