Ingredients:
For Filling:
Pumpkin - 500 gms
Onion - 1 medium
Garlic - 3 cloves
Potato - 1 small (opt)
Carrot - 1 small (opt)
Salt
Pepper
Chilli flakes - 1 pinch (opt)
Olive Oil - 4 tbsp
Covering:
APF / Maida - 1 cup
Salt
Rice flour for dusting while rolling
Sauce:
Butter - 3 tbsp per serving
Basil - 3 leaves per serving
Lemon
Method:
Chop the garlic, onions finely.
Remove the skin and cut the pumpkin and other vegetables in to small cubes.
In a thick bottomed vessel, heat the olive oil.
Add the garlic and simmer on very low flame till the edges turn golden.
Add the chilli flakes (if using) and fry for 30 seconds.
Add the Onion and sweat on low flame till it turns translucent.
Add the pumpkin (potato + carrot, if using) and fry for one minute.
Add salt, pepper and cook covered without adding any water till the pumpkin softens.
Mash well and turn off flame. Cool.
Knead the flour and salt with just enough water for 5 minutes, to make a tough dough.
Keep aside covered for 1 hour.
To make the Ravioli:
Roll out the dough into thin sheet using rice flour.
Cut into 6 cm circles.
Place 1 tsp of filling in the centre.
Fold into half circle and seal the edges well. Use water if necessary.
Now bring both the sides together to make Ravioli.
Heat 1 litre water in a deep wide vessel to rolling boil.
Add the Raviolis and cook until they float to the top.
To make the sauce:
Heat the butter till it starts turning golden brown.
Add the basil and cook it turns crisp.
Add the ravioli straight from the boiling water into the clarified butter.
Add 1 tbsp Lemon juice. Toss well.
Serve hot.
I served dusted with some Almond, Rosemary powder.
