Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce
A vegetarian Italian Recipes recipe with all purpose flour (maida), whole egg, extra virgin olive oil. Ready in 1h 30m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
57 steps- 1
To begin making Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce, make the ravioli dough first
spinach - a half bunchricotta cheese(1 cup) - 2
Instructions for Ravioli StuffingIn a large mixing bowl, add flour, baking powder, salt and mix lightly for few seconds
all purpose flour (maida)(1 1/2 cup)pinch baking powder(1)pinch salt(1)salt and pepper - to tastepinch salt(1)black pepper powder(1 teaspoon)pinch cinnamon powder (dalchini)(1) - 3
Make a well in the flour and break in the whole eggs inside
all purpose flour (maida)(1 1/2 cup)whole egg(1) - 4
Mix by adding flour from the outside into the well and start kneading when the dough seems crumbly
all purpose flour (maida)(1 1/2 cup) - 5
You can add water spoon by spoon to adjust consistency of the dough so that it comes together
lukewarm water(1/2 cup) - 6
Knead the dough well for at least 10 minutes once the dough comes together
- 7
This helps in formation of binding gluten which further helps in preparing good pasta sheets
- 8
Your dough should be really elastic
- 9
Once the dough is kneaded, keep it covered and leave for at least 2 hours by covering it with a cling film
- 10
Do sprinkle some olive oil on the dough top so that it doesn’t get dry
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 11
This will help in preparing a moist pasta dough and there will be a formation of gluten
- 12
Once the dough is rested, in a shallow frying pan, heat a bit of olive oil to prepare the stuffing
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 13
Add in spinach leaves and saute occasionally on low heat
spinach - a half bunch - 14
After about 2 minutes or more, you can see that the leaves have left water and is moist
lukewarm water(1/2 cup) - 15
You can drain the excess water off the pan and collect the drained spinach water to cook other recipes while using this water for stock
lukewarm water(1/2 cup)spinach - a half bunch - 16
After draining excess water, spread the spinach on the chopping board
lukewarm water(1/2 cup)spinach - a half bunch - 17
Chop the spinach further and keep aside till needed
spinach - a half bunch - 18
In the same pan, add a little more olive oil
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 19
Heat add add garlic paste once the oil is hot
garlic - (minced)(1 tablespoon)ginger garlic paste(2 tablespoon) - 20
Once the garlic is fried for about half a minute on low heat, add the chopped spinach and saute
spinach - a half bunchgarlic - (minced)(1 tablespoon)ginger garlic paste(2 tablespoon) - 21
On a medium low heat, add grated ricotta cheese, salt and pepper and saute till everything is combined
pinch salt(1)ricotta cheese(1 cup)salt and pepper - to tastepinch salt(1)black pepper powder(1 teaspoon)mozzarella cheese - grated(1/2 cup)mozzarella cheese - grated(1/2 cup) - 22
Spinach and Ricotta Stuffing is ready
spinach - a half bunchricotta cheese(1 cup) - 23
*Instructions for RavioliOnce the dough is set, roll out two thin sheets of the same on chakla belan or cleaned kitchen countertop
- 24
Take note that the ravioli pastry sheet should be very very thin as once you will boil the ravioli, dough tends to thicken
- 25
Arrange the stuffing at equal gaps on one sheet and then cover it with another
- 26
Now, cut ravioli pieces using cookie cutter
- 27
You will get almost 16 square raviolis of 1 to 1-1/2 inch each
- 28
Now take each piece and press the corners with fork
- 29
This will help in moulding the stuffing perfectly into the base
- 30
It will also help in closing the corner perfectly so that the stuffing don’t loosen up and float in the water
lukewarm water(1/2 cup) - 31
Now, boil water in a saucepan
lukewarm water(1/2 cup) - 32
Add the raviolis one by one carefully so that they do not break in the process
- 33
Once they are cooked, they will start floating on the top
- 34
(It will hardly take 4-5 minutes)
- 35
Pick them up one by one carefully with a slotted spoon and let them dry on a paper or plate
- 36
Raviolis are ready now
- 37
Instructions for Pumpkin sauceHeat a wok and put in the diced pumpkins
kaddu (parangikai/ pumpkin) - diced(1/2 kg) - 38
Sprinkle about 2 tablespoons of water, salt and cover with a lid
pinch salt(1)lukewarm water(1/2 cup)salt and pepper - to tastepinch salt(1) - 39
Let it simmer for 10 mins
- 40
Once done, drain it and let it cool
- 41
You can also pressure cook the pumpkin for two whistles and make the pureeChurn this in a grinder to make a pumpkin puree
- 42
Now heat the wok again and add butter
butter(1/2 cup) - 43
Once it is hot, add ginger-garlic paste and fry it well
garlic - (minced)(1 tablespoon)ginger garlic paste(2 tablespoon) - 44
Add pumpkin puree and all the spices mentioned for sauce
- 45
Fry well on high for a minute
- 46
Add cream and mozzarella cheese and mix well
ricotta cheese(1 cup)fresh cream(2 tablespoon)mozzarella cheese - grated(1/2 cup)mozzarella cheese - grated(1/2 cup) - 47
Add some milk if you want a runny consistency
- 48
Butter Pumpkin sauce is ready to assemble
butter(1/2 cup) - 49
Assembling the recipePreheat oven at 120 degrees F
- 50
Meanwhile, heat the wok with a little olive oil and stir fry all the veggies first
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 51
Add olives and toss again for a minute
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon)black olives - sliced - 52
Now pour the prepared butter pumpkin sauce and mix well
butter(1/2 cup) - 53
Switch off
- 54
In a baking dish, arrange the sauce with ravioli alternately till the sauce and ravioli are used up
pinch baking powder(1) - 55
Sprinkle Mozzarella cheese on top
ricotta cheese(1 cup)mozzarella cheese - grated(1/2 cup)mozzarella cheese - grated(1/2 cup) - 56
Bake in oven for about 10 minutes and serve
- 57
Serve Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce along with Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe and Quick Creamy Pea Soup Recipe for a complete meal on a weekend with family and friends
spinach - a half bunchricotta cheese(1 cup)fresh cream(2 tablespoon)
Rate this recipe
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Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce
A vegetarian Italian Recipes recipe with all purpose flour (maida), whole egg, extra virgin olive oil. Ready in 1h 30m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
57 steps- 1
To begin making Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce, make the ravioli dough first
spinach - a half bunchricotta cheese(1 cup) - 2
Instructions for Ravioli StuffingIn a large mixing bowl, add flour, baking powder, salt and mix lightly for few seconds
all purpose flour (maida)(1 1/2 cup)pinch baking powder(1)pinch salt(1)salt and pepper - to tastepinch salt(1)black pepper powder(1 teaspoon)pinch cinnamon powder (dalchini)(1) - 3
Make a well in the flour and break in the whole eggs inside
all purpose flour (maida)(1 1/2 cup)whole egg(1) - 4
Mix by adding flour from the outside into the well and start kneading when the dough seems crumbly
all purpose flour (maida)(1 1/2 cup) - 5
You can add water spoon by spoon to adjust consistency of the dough so that it comes together
lukewarm water(1/2 cup) - 6
Knead the dough well for at least 10 minutes once the dough comes together
- 7
This helps in formation of binding gluten which further helps in preparing good pasta sheets
- 8
Your dough should be really elastic
- 9
Once the dough is kneaded, keep it covered and leave for at least 2 hours by covering it with a cling film
- 10
Do sprinkle some olive oil on the dough top so that it doesn’t get dry
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 11
This will help in preparing a moist pasta dough and there will be a formation of gluten
- 12
Once the dough is rested, in a shallow frying pan, heat a bit of olive oil to prepare the stuffing
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 13
Add in spinach leaves and saute occasionally on low heat
spinach - a half bunch - 14
After about 2 minutes or more, you can see that the leaves have left water and is moist
lukewarm water(1/2 cup) - 15
You can drain the excess water off the pan and collect the drained spinach water to cook other recipes while using this water for stock
lukewarm water(1/2 cup)spinach - a half bunch - 16
After draining excess water, spread the spinach on the chopping board
lukewarm water(1/2 cup)spinach - a half bunch - 17
Chop the spinach further and keep aside till needed
spinach - a half bunch - 18
In the same pan, add a little more olive oil
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 19
Heat add add garlic paste once the oil is hot
garlic - (minced)(1 tablespoon)ginger garlic paste(2 tablespoon) - 20
Once the garlic is fried for about half a minute on low heat, add the chopped spinach and saute
spinach - a half bunchgarlic - (minced)(1 tablespoon)ginger garlic paste(2 tablespoon) - 21
On a medium low heat, add grated ricotta cheese, salt and pepper and saute till everything is combined
pinch salt(1)ricotta cheese(1 cup)salt and pepper - to tastepinch salt(1)black pepper powder(1 teaspoon)mozzarella cheese - grated(1/2 cup)mozzarella cheese - grated(1/2 cup) - 22
Spinach and Ricotta Stuffing is ready
spinach - a half bunchricotta cheese(1 cup) - 23
*Instructions for RavioliOnce the dough is set, roll out two thin sheets of the same on chakla belan or cleaned kitchen countertop
- 24
Take note that the ravioli pastry sheet should be very very thin as once you will boil the ravioli, dough tends to thicken
- 25
Arrange the stuffing at equal gaps on one sheet and then cover it with another
- 26
Now, cut ravioli pieces using cookie cutter
- 27
You will get almost 16 square raviolis of 1 to 1-1/2 inch each
- 28
Now take each piece and press the corners with fork
- 29
This will help in moulding the stuffing perfectly into the base
- 30
It will also help in closing the corner perfectly so that the stuffing don’t loosen up and float in the water
lukewarm water(1/2 cup) - 31
Now, boil water in a saucepan
lukewarm water(1/2 cup) - 32
Add the raviolis one by one carefully so that they do not break in the process
- 33
Once they are cooked, they will start floating on the top
- 34
(It will hardly take 4-5 minutes)
- 35
Pick them up one by one carefully with a slotted spoon and let them dry on a paper or plate
- 36
Raviolis are ready now
- 37
Instructions for Pumpkin sauceHeat a wok and put in the diced pumpkins
kaddu (parangikai/ pumpkin) - diced(1/2 kg) - 38
Sprinkle about 2 tablespoons of water, salt and cover with a lid
pinch salt(1)lukewarm water(1/2 cup)salt and pepper - to tastepinch salt(1) - 39
Let it simmer for 10 mins
- 40
Once done, drain it and let it cool
- 41
You can also pressure cook the pumpkin for two whistles and make the pureeChurn this in a grinder to make a pumpkin puree
- 42
Now heat the wok again and add butter
butter(1/2 cup) - 43
Once it is hot, add ginger-garlic paste and fry it well
garlic - (minced)(1 tablespoon)ginger garlic paste(2 tablespoon) - 44
Add pumpkin puree and all the spices mentioned for sauce
- 45
Fry well on high for a minute
- 46
Add cream and mozzarella cheese and mix well
ricotta cheese(1 cup)fresh cream(2 tablespoon)mozzarella cheese - grated(1/2 cup)mozzarella cheese - grated(1/2 cup) - 47
Add some milk if you want a runny consistency
- 48
Butter Pumpkin sauce is ready to assemble
butter(1/2 cup) - 49
Assembling the recipePreheat oven at 120 degrees F
- 50
Meanwhile, heat the wok with a little olive oil and stir fry all the veggies first
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 51
Add olives and toss again for a minute
extra virgin olive oil(2)extra virgin olive oil(1 teaspoon)black olives - sliced - 52
Now pour the prepared butter pumpkin sauce and mix well
butter(1/2 cup) - 53
Switch off
- 54
In a baking dish, arrange the sauce with ravioli alternately till the sauce and ravioli are used up
pinch baking powder(1) - 55
Sprinkle Mozzarella cheese on top
ricotta cheese(1 cup)mozzarella cheese - grated(1/2 cup)mozzarella cheese - grated(1/2 cup) - 56
Bake in oven for about 10 minutes and serve
- 57
Serve Spinach Ricotta Stuffed Ravioli Recipe Tossed In Cheesy Pumpkin Sauce along with Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe and Quick Creamy Pea Soup Recipe for a complete meal on a weekend with family and friends
spinach - a half bunchricotta cheese(1 cup)fresh cream(2 tablespoon)
Rate this recipe
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