Handmade Vegetarian Ravioli with Pumpkin, Spinach, and Garlic Butter

 


This recipe yields 8 pieces of ravioli.


For the dough:

1 cup flour

1 egg

1/2 tsp salt

1 tsp oil

1/4 cup spinach juice (1 cup of spinach blended with 1/4 cup of warm water and strained)

Mix all the ingredients well to form a non-sticky but soft dough. Cover with a damp cloth and leave it to rest in a warm place.


For the filling:

1 cup of finely diced pumpkin

3 cloves of garlic, finely chopped

1 tsp oyster sauce

1 tsp chillie flakes

1 tsp dried rosemary

Fry the ingredients in 1 tbsp butter. When the mix starts to brown, add 1 cup of chicken stock. Cover and boil down until the pumpkin is soft. Add salt to taste if needed.


Cut the rested dough into two pieces and roll out into two separate sheets.

Use a knife to gently make marks dividing the sheet into 8 squares, 4x2 (do not cut or separate yet)

Spoon the filling into the center of each square.

Brush the dough around the filling with water or egg wash.

Carefully place the second sheet of dough over the first and press down firmly to seal the filling in.

Now use a sharp knife to cut out the ravioli squares.

Secure the ends of each ravioli by pressing a fork around the edges of the dough.


Boiling:

Boil the ravioli in a deep pan of salted water for 10-12 minutes.

After boiling and draining, fry them in butter and garlic paste.





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