Chicken and Cheese #Ravioli with pumpkin #Alfredo Sauce

Fall transports me to a whole new world….I love the festivities that comes along it…….Starting from Dussehra, Halloween and then Karvachauth, Diwali, Christmas and New year, there is so much to enjoy and  cherish..And to add on ,we have our anniversary, my birthday and my kiddos birthday falling in between these festivities,making it even more enjoyable…..To keep up the spirit of the season I love the most, here is a very very delicious Pumpkin recipe……Even the people shrinking their noses at the name of pumpkin ( I have two in my Family of three ) will ask for a second serving…….

All you need is ( serves 3-4 )

For the ravioli dough

All purpose flour-2 cups
Olive oil-2 tbsp
Salt-14 tsp

For the ravioli filling

Chicken mince-12 cup
Olive oil-2 tbsp
Garlic-2-3 cloves ( chopped )
Pepper powder-14 tsp
ParsleyCoriander-2 tbsp ( chopped )
Ricotta cheese-14 cup ( you can find the recipe here )

For Pumpkin Alfredo Sauce

Butter-2 tbsp
Garlic-2-3 cloves ( Chopped )
All purpose flour-2 tsp
Pumpkin puree-12 cup ( To make pumpkin puree, cut pumpkin into slices. Place the slices in a baking dish.Pour 12 cup of water in the dish.Bake in a pre heated oven at 350 degree F for about an hour.Cool.Discard the skin of the pumpkin and take out the flesh.Blend the flesh in a blender with very little water.You can refrigerate the puree for a week and can freeze it for an year )
Heavy cream-1 cup
Milk-12 cup
Salt to taste
Black pepper powder-12 tsp
Parmesan cheese-12 cup

Method of preparation

For the ravioli dough

Make a mound of all purpose flour on a clean surface
Make a well in the center of the mound
Add eggs, olive oil and salt in the well
Mix everything together using your finger tips
Add a little water and knead the dough
The dough should not be soft.
Knead the dough on a slightly floured surface with the heels of your hands for 5 minutes
Cover the dough in a cling film and keep aside

For the ravioli filling

Add oil in a pan
Add garlic
When the garlic is slightly browned, add chicken, salt, pepper and parsley
Cook till chicken is done and the filling is dry
Add ricotta cheese and cook for a minute
Cool the mixture
Blend the filling in a blender to give it a smooth texture

Making the Ravioli

Divide the dough into 4 parts
Make a ball of each part and dust and roll into a very thin large rectangle
If you have a ravioli press, keep a layer of dough on it
Fill the cavities with filling and then cover with another layer of dough. ( never overfill the cavities )
Roll the rolling pin over the press
Remove the raviolis from the press
If you don’t have a ravioli press, roll the dough and using a ruler, cut the dough into 4 cm squares
Keep a little bit of filling in the center of the square and brush the edges of the square with little water
Cover with another square
Press nicely on the edges
Bring a large pot of water to a boil
Add salt and 3 tbsp olive oil to the pot
Add the raviolis and cook for 10 minutes on medium flame
Keep pushing the raviolis down with a ladle
Drain the Raviolis and add to the sauce

For Pumpkin Alfredo Sauce

Heat oil in a pan
Add garlic
When the garlic starts to brown, add all purpose flour
Fry for 15seconds
Add pumpkin puree
Cook for a minute
Add cream , milk, salt and pepper
Cook for a minute
Add Parmesan cheese and cook till the cheese melts
Add the Raviolis to the sauce
Garnish with chili flakes and parsley
Serve hot

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  1. says

    oh my, this is inspirational! How many times I wanted to do homemade pasta but remained only an idea in my head..I love the use of little cubes there, you have inspired me now Neha:-)

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