Coriander Ravioli With Pumpkin & Cottage Cheese Filling

Ingredients

• •1 cup ap flour
• •pepper
• •1 egg
• •4 tablespoons coriander
• •4 cloves garlic on its skin
• •½ cup milk
• •½ cup cottage cheese/paneer
• •2 cups pumpkin cubes
• •1 teaspoon salt
• •4 pieces sundried tomatoes

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Method

From foodista.com — read the original

1. 1Place 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. Preheat the oven to 390°F.
2. 2Place the garlic on the baking sheet and bake for 10 minutes until soft. Separately mash the pumpkin, and cottage cheese.
3. 3In 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.
4. 4Divide 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.
5. 5Using 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.
6. 6Top 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.
7. 7Bring 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.
8. 8Drain well and toss with the drained oil from the sundried tomatoes.
9. 9Sprinkle with pepper and a few sprigs of fresh coriander. Nice!