Tri Colour Ravioli with Goat Cheese, Pumpkin and Sage Recipe

Overview
Cook Time
Ingredients
Method

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

HideShow Media

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.

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.

Mash pumpkin with a fork, add olive oil, toasted pinenuts, sage and goat cheese. Season with salt and pepper.

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.

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

Tags: