Cheesy Pumpkin Sauce with Spinach Ricotta Stuffed Ravioli

Spinach Ricotta Stuffed Ravioli Tossed in Cheesy Pumpkin Sauce

This delightful recipe for Spinach Ricotta Stuffed Ravioli Tossed in Cheesy Pumpkin Sauce brings together the hearty flavors of fresh spinach, creamy ricotta cheese, and sweet pumpkin, making it a perfect dish for any occasion. A luscious pumpkin sauce enriched with mozzarella cheese complements the ravioli beautifully, creating a satisfying meal that will leave everyone asking for seconds.

Ingredients

Preparation Time: 30 minutes

Cooking Time: 60 minutes

Total Time: 90 minutes

Servings: 6

Cuisine: Italian

Course: Main Course

Diet: Vegetarian

Instructions

Preparing the Ravioli Dough

1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix lightly for a few seconds.
2. Create a well in the center of the dry ingredients. Crack the whole egg into the well.
3. Gradually mix the flour from the edges into the egg, and begin kneading as the dough starts to come together. Slowly add lukewarm water, a spoonful at a time, until the dough achieves a smooth and elastic consistency.
4. Knead the dough for about 10 minutes to develop the gluten, which will give the ravioli a great texture.
5. Cover the dough with cling film and allow it to rest for at least 2 hours, sprinkled with a little olive oil to prevent it from drying out.

Preparing the Spinach and Ricotta Filling

1. Heat a shallow frying pan over medium heat and add olive oil.
2. Add the spinach leaves and sauté occasionally for 2-3 minutes until they release moisture.
3. Drain the excess water and save it for later use, such as in a stock.
4. Spread the spinach on a chopping board, chop it finely, and set it aside.
5. In the same pan, add a little more olive oil, and sauté garlic paste until fragrant.
6. Add the chopped spinach, ricotta cheese, salt, and pepper. Continue to sauté everything together until well combined. The spinach and ricotta filling is now ready.

Making the Ravioli

1. Once the dough has rested, roll it out into two thin sheets using a rolling pin (chakla belan) or on a clean kitchen countertop. The sheets should be very thin to ensure the ravioli dough does not thicken too much while boiling.
2. On one sheet, place small spoonfuls of the spinach-ricotta filling, leaving enough space between each.
3. Cover the sheet with the second dough sheet, pressing down gently around the edges of the filling.
4. Using a cookie cutter or knife, cut the ravioli into square shapes (approximately 1 to 1½ inches each).
5. Press the edges with a fork to seal the ravioli and ensure the filling stays intact during cooking.
6. Bring a large pot of water to a boil. Carefully drop the ravioli in one by one. Once they float to the top (about 4-5 minutes), remove them with a slotted spoon and place them on a plate to dry.

Preparing the Pumpkin Sauce

1. In a wok or deep pan, add the diced pumpkin along with 2 tablespoons of water and a pinch of salt. Cover the pan and simmer for 10 minutes until the pumpkin is tender.
2. Alternatively, you can pressure cook the pumpkin for two whistles and then mash it into a smooth puree.
3. Once the pumpkin is cooked, allow it to cool slightly, and then blend it into a fine puree.
4. In the same wok, melt the butter and sauté the ginger-garlic paste until fragrant.
5. Add the pumpkin puree, sugar, black pepper, and cinnamon powder. Cook on high heat for a minute, stirring occasionally.
6. Add the fresh cream and mozzarella cheese, stirring until the cheese melts and the sauce becomes creamy. If the sauce is too thick, add a little milk to achieve your desired consistency. Your buttery pumpkin sauce is ready to assemble.

Assembling the Dish

1. Preheat your oven to 120°F (50°C).
2. In a wok, heat a little olive oil and stir-fry the mixed vegetables (bell peppers, olives, etc.) for a couple of minutes.
3. Pour in the prepared pumpkin sauce and stir everything to combine. Switch off the heat.
4. In a baking dish, alternate layers of ravioli and pumpkin sauce until both are used up.
5. Sprinkle the grated mozzarella cheese generously on top.
6. Bake the dish in the preheated oven for about 10 minutes, just enough to melt the cheese and bring everything together.

Serving Suggestions

Serve your Spinach Ricotta Stuffed Ravioli Tossed in Cheesy Pumpkin Sauce hot, topped with freshly grated parmesan if desired. This dish pairs wonderfully with a side of Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt and a bowl of Quick Creamy Pea Soup, creating a complete and satisfying meal perfect for a cozy family gathering or special occasion.

Enjoy your hearty and comforting Italian-inspired meal with the delicious blend of spinach, ricotta, and pumpkin!