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Coriander Ravioli With Pumpkin & Cottage Cheese Filling

 
One serving costs about $1.11

$1.11 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 side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:68%

Spoonacular Score: 68%

 

Coriander Ravioli With Pumpkin & Cottage Cheese Filling is a lacto ovo vegetarian recipe with 2 servings. This main course has 392 calories, 19g of protein, and 7g of fat per serving. For $1.11 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up coriander, pepper, sundried tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is an affordable recipe for fans of Mediterranean food. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Similar recipes include Chocolate Cake with Cottage Cheese Filling, Chocolate Cake with Cottage Cheese Filling, and Cheese Filling for Ravioli.

Ravioli on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. 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 Ricasoli Brolio Chianti Classico Riserva with a 4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Ricasoli Brolio Chianti Classico Riserva

Intense ruby red color. Clear notes of strawberries, raspberries, spice and vanilla stand out on the nose. The wine is soft and enfolding on the palate; the right balance between acidity and tannins leaves a pleasant and persistent aftertaste in the mouth.Blend: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup ap flour
ap flour
some
some black pepper
black pepper
1
1  egg
egg
4 Tbsps
4 Tbsps fresh coriander
fresh coriander
4 Tbsps
4 Tbsps fresh coriander
fresh coriander
4 cloves
4 cloves garlic on its skin
garlic on its skin
0.5 cup
0.5 cup milk
milk
0.5 cup
0.5 cup cottage cheese/paneer
cottage cheese/paneer
2 cups
2 cups cooked pumpkin cubes
cooked pumpkin cubes
1 tsp
1 tsp salt
salt
4
4  sundried tomatoes
sundried tomatoes
1 cup ap flour
1 cup
ap flour
some black pepper
some
black pepper
1  egg
1
egg
4 Tbsps fresh coriander
4 Tbsps
fresh coriander
4 Tbsps fresh coriander
4 Tbsps
fresh coriander
4 cloves garlic on its skin
4 cloves
garlic on its skin
0.5 cup milk
0.5 cup
milk
0.5 cup cottage cheese/paneer
0.5 cup
cottage cheese/paneer
2 cups cooked pumpkin cubes
2 cups
cooked pumpkin cubes
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: $1.13
Ingredient
1 cup ap flour
1 egg
4 tablespoons fresh coriander
4 tablespoons fresh coriander
4 cloves garlic on its skin
½ cups milk
½ cups cottage cheese/paneer
2 cups cooked pumpkin cubes
4 sundried tomatoes
Price
$0.17
$0.24
$0.05
$0.05
$0.27
$0.17
$0.53
$0.52
$0.26
$2.25

Nutritional Information

Quickview
391 Calories
18g Protein
7g Total Fat
63g Carbs
20% Health Score
Limit These
Calories
391k
20%

Fat
7g
11%

  Saturated Fat
2g
18%

Carbohydrates
63g
21%

  Sugar
8g
10%

Cholesterol
98mg
33%

Sodium
1388mg
60%

Get Enough Of These
Protein
18g
38%

Vitamin A
10292IU
206%

Selenium
35µg
51%

Vitamin B2
0.73mg
43%

Vitamin B1
0.63mg
42%

Folate
152µg
38%

Manganese
0.74mg
37%

Phosphorus
324mg
32%

Iron
4mg
25%

Vitamin B3
4mg
24%

Potassium
740mg
21%

Calcium
179mg
18%

Vitamin C
13mg
16%

Copper
0.32mg
16%

Vitamin B5
1mg
16%

Vitamin B6
0.28mg
14%

Vitamin B12
0.75µg
13%

Magnesium
47mg
12%

Zinc
1mg
11%

Fiber
2g
11%

Vitamin E
1mg
11%

Vitamin D
1µg
8%

Vitamin K
7µg
7%

covered percent of daily need

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