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Tri Colour Ravioli with Goat Cheese, Pumpkin and Sage Recipe

Tri Colour Ravioli with Goat Cheese, Pumpkin and Sage
How To Make Tri Colour Ravioli with Goat Cheese, Pumpkin and Sage

A classic Italian dumpling stuffed with pumpkin, goat cheese, pine nuts and sage. A perfect recipe to prepare and relish with your family this Republic day.

  • Total Cook Time 40 mins
  • Prep Time 20 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Medium

Ingredients of Tri Colour Ravioli with Goat Cheese, Pumpkin and Sage

  • For Pasta Dough Spinach
  • 400 gram All Purpose Flour
  • 3 nos Eggs
  • 40 gram Spinach Puree
  • 10 ml Olive Oil
  • 5 gram Salt
  • For Pasta Dough Carrot
  • 400 gram All Purpose Flour
  • 3 nos Eggs
  • 40 gram Carrot Puree
  • 10 ml Olive Oil
  • 5 gram Salt
  • For Pasta Dough White
  • 400 gram All Purpose Flour
  • 3 Eggs
  • 10 ml Olive Oil
  • 5 gram Salt
  • For Stuffing
  • 200 gram Pumpkin
  • 10 ml Olive Oil
  • 10 gram Pine Nuts
  • 60 gram Goat Cheese
  • 3 gram Black Pepper
  • 3 nos Sage
  • For Sauce
  • 6 nos Confit Garlic
  • 3 nos Sage
  • 30 ml Butter
  • 20 gram Pumpkin Diced
  • 3 gram Toasted Pinenuts
  • 3 gram Parmesan Cheese

How to Make Tri Colour Ravioli with Goat Cheese, Pumpkin and Sage

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1.
Prepare 3 different pasta dough by mixing ingredients in separate bowls as per recipe, add water as required. Make a firm dough. Cover with cling film and let the dough rest for 30 mins.
2.
Cut Pumpkin, cut them into cubes, season with salt, pepper and olive oil and roast in the oven for 20 mins at 180 C till they are soft and caramelized.
3.
Mash pumpkin with a fork, add olive oil, toasted pinenuts, sage and goat cheese. Season with salt and pepper.
4.
Roll the pasta dough in to thin sheets, spoon the pumpkin mixture and add wrap with a second pasta sheet. Seal the stuffing and cut them into round or square shapes. Blanch the stuffed pasta in boiling hot water for 4 to 5 mins.
5.
Prepare the sauce by sautéing the pumpkin in butter, confit garlic and chopped sage, adjust seasoning as required, Spoon over the blanched ravioli, garnish with shaved parmesan. Serve Hot

Key Ingredients: For Pasta Dough Spinach , All Purpose Flour, Eggs, Spinach Puree, Olive Oil, Salt, For Pasta Dough Carrot, All Purpose Flour, Eggs, Carrot Puree, Olive Oil, Salt, For Pasta Dough White, All Purpose Flour, Eggs, Olive Oil, Salt, For Stuffing, Pumpkin, Olive Oil, Pine Nuts, Goat Cheese, Black Pepper, Sage, For Sauce, Confit Garlic, Sage, Butter, Pumpkin Diced, Toasted Pinenuts, Parmesan Cheese

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