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Pumpkin Manti

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Pumpkin manti
Traditional Armenian Ravioli, stuffed with pumpkin and baked with yoghurt sauce.

 

DOUGH
– Refined Flour : 1 kg
– Eggs : 10 nos
– emolina : 150 gm
– Salt : 10 gm

– Mix all the ingredients in the KitchenAid Stand Mixer.

– Once done, leave the dough to rest for an hour.

– Then take out sheets (at No. 8) , in the KitchenAid Pasta Attachment.

 

FILLING
-Pumpkin : 1 kg
-Cinnamon Powder : 12 gms
-Thyme : 3 sprigs – chopped
-Salt : to taste
-Walnuts : 50 gms (chopped)

– Cut the pumpkin into large pieces and rub with olive oil, half of the cinnamon powder and thyme and roast in the oven at 200 C

– Scoop out the pumpkin and leave it to strain for 45 minutes.

– Mix the pumpkin , walnuts, cinnamon in the KitchenAid Stand Mixer, for 2 minutes

– Fill in the filling in the sheets and close the sheets , forming small pouches shape, and seal

 

SAUCE
-Curd : 250 gms
-Oil : 5 ml
-Bay Leaf : 2 nos
-Green Cardamom : 4 nos
-Water : 50 ml
-Refined Flour : 10 gm
-Grated Cheese: 200 gm
-Pinenuts (toasted) : 50 gms
-Salt : to taste

– Heat oil , bay leaf and cardamom

– Add the curd and water and leave it to simmer

– Once the gravy has thickened add salt and mix it in KitchenAid Hand Blender

 

ASSEMBLY
– Pour the sauce in a baking dish and put the manti on it. Garnish the manti with grated cheese and bake for 6-8 minutes.
– Serve hot, garnished with pinenuts

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