Fibrous, fleshy and loaded with goodness, few vegetables are as nutritious as sweet pumpkin. An important harvest vegetable in India, sweet pumpkin is a much-loved delicacy given its impressive nutrition quotient and versatility. A part of the Cucurbitaceae or squash family, this yellow-orange spherical vegetable with a slightly thick outer skin is fleshy on the seedy inside. With a subtle flavour and a hint of sweetness, pumpkin adds a delightful texture to just about any dish it is part of.
Pumpkin is a powerhouse of antioxidants, vitamins and minerals. Loaded with vitamin C and E, it is an excellent source of carotenoids. High on nutrition and low in calories, pumpkin is known to be good for the skin, eyes, immune system health and also helps heal wounds. The seeds are rich in fibre and aid digestion. When cooked, the entire vegetable including the skin, pulp and seeds are edible. Amenable to use in a variety of cuisines, cooking methods and with a plethora of ingredients, pumpkins are an integral part of delectable soups, salads, pies, curries, cakes and bakes apart from traditional Indian dishes like sambhar, chutney and even raita. Here is an easy recipe of pumpkin ravioli; a great idea if you are a lover of Italian cuisine.
Pumpkin Ravioli Di Zucca: Recipe courtesy Abhilash Chalil, Executive Chef, URU Brewpark
For the dough
- All-purpose flour 100 gm
- Eggs 2 Nos
- Olive oil 10ml
For the Stuffing and Sauce
- Pumpkin roughly cut 150 gm
- Red pepper slices 40 gm
- Fried sage 5-6 gm
- Sage leaves 4-5
- Butter 40 gm
- Honey 10 ml
- Brown sugar 25 gm
- Walnut 10 gm
- Sliced almonds 10-12
- Parmesan cheese 30 gm
- Salt, pepper to taste
- Mix all the ingredients under “for the flour” in a bowl and add enough water. Knead the dough well. Rest for 30 mins. Roll it out with a rolling pin. Using a cutter or ravioli mould, cut the dough into the desired shape.
- Marinate the pumpkin with butter, brown sugar, salt and honey and roast well. Blend into a smooth paste along with almond slices, fried sage leaves and parmesan cheese. Season with salt. Save some part of this puree for the sauce.
- Scoop the above pumpkin mixture into the cut ravioli. Make sure not to overfill the mixture and seal well.
- Boil the ravioli for 5 minutes, drain and set aside
- For the sauce, melt butter over medium heat, add sage leaves, red pepper and walnuts. Add the left-over pumpkin puree and pasta stock and cook for a few minutes. Season with salt pepper and parmesan cheese.
- Pour over cooked ravioli and serve hot
A detailed version of this article was published originally in Deccan Chronicle, dated 01-Nov-21.