Ravioli with pumkin cream sauce
Ravioli made with Amaranth and samak rice flour fried and served with pumkin cream sauce and baked sweet potato chips. Enjoy fasting with this amazing indo-italian delicacy.
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Ingredients
To make Ravioli
For the filling
For the Sauce
Garnishing
Instructions
For making the ravioli
  1. Mix the amaranth flour and samak rice flour and add salt to it.
  2. Add the ¼ cup warm water slowly and knead firm dough.
  3. Don’t add the whole water at once.
  4. Cover the dough and keep aside for 5-10 minutes.
  5. Meanwhile prepare the sauce and filling
For the filling:
  1. Take a boiled potato.
  2. Mash it well, add salt pepper and crushed peanuts
  3. Here if you wish it a bit hot then you may add chopped green chilies but it’s completely optional.
  4. I did not add as the sauce too has green chilies.
  5. Mix well and keep aside. Other filling options are: cottage cheese, dry fruits, if not making for fasting then you may have a masala onions filling .
For the sauce:
  1. Deskin and chop the pumpkin.
  2. Heat 1 tsp. ghee/clarified butter/oil in a pan and add the pumpkin. Saute on medium high flame and add a pinch of salt.
  3. Saute till a bit soft and slightly brown on all sides.
  4. Remember to keep stirring to avoid burning. Keep aside.
  5. Now, in the same pan, add 1 green chili slit lengthwise, roughly chopped tomatoes, few black peppercorns and chopped ginger.
  6. Saute till the tomatoes turn slightly brown. They should look like grilled.
  7. Transfer them to the mixer jar and grind to puree with 1 tbsp. water.
  8. Sieve the puree and keep aside.
Cooking the Sauce
  1. In the same pan, add 1 tbsp. oil/ghee and add the pumpkin puree. Add salt and pepper powder.
  2. Let it simmer for 1 minute and then add the pureed tomatoes.
  3. Let it cook for 5 minutes and add the Sugar.
  4. Cook till it is well incorporated or you see a bit of oil separated on top.
  5. Add a bit of water for consistency.
  6. Then add the cream and mix well. Cook till one boil and transfer to the serving dish.
Frying the Ravioli:
  1. Making Raviolis: Sprinkle some samak rice flour on the shelf.
  2. Roll the ravioli dough with a rolling pin. Roll as thick as a roti/chapati.
  3. Take a cookie cutter. You may take a round or square cookie cutter.Cut pieces with the cookie cutter.
  4. Now take one round and put the filling in the center of the ravioli. Cover it with another roundel.
  5. Like this make all the raviolis from the rolled dough.
  6. With a fork, seal the edges making a slight mark on the edges.
  7. Now, Heat oil in a saucepan and once the oil is hot, start frying the raviolis.
Recipe Notes

My cup size is

1 cup= 200 ml