We'd asked you, dear readers, to share your tricolour-themed recipes.
Chef Rupesh from The Earthplate, Hotel Sahara Star shares an Italian recipe.

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Stuffed Ravioli

Ingredients 

For ravioli filling

• 600 gm pumpkin
• 5 to 6 shallots
• 3 to 4 garlic cloves
• 1 tbsp olive oil
• Salt to taste
• Pepper to taste
• 60 gm walnut
• 100 gm parmesan cheese
• A sprig of oregano

For ravioli dough

• 250 gm all purpose flour
• 8 egg yolks
• 1 whole egg
• 20 gm olive oil
• 25 gm salt

Method

• Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth. Wrap this in a plastic wrap and refrigerate for at least 1 hour.
• When dough is ready, cut into nine pieces. Each piece will be a layer of ravioli dough.
• To make coloured ravioli, add carrot puree (for orange colour) and spinach puree (for green colour) to the dough.
• To make stuffing, preheat the oven to 200 C and cut the pumpkin into small cubes. Coat in salt, pepper and 1 tbsp olive oil and bake for 40 minutes.
• After pumpkin cools down, chop finely.
• Add crushed walnut, parmesan cheese, salt and pepper. Stir well to combine.
• Put about ½ tbsp of filling into each ravioli. Press the edges together to prevent them from opening.
• To make the sauce, heat up some olive oil in a pan.
• Sauté the finely chopped garlic for 2 minutes.
• Add cream and bring to boil. While stirring add salt and pepper to taste.
• Simmer on low heat for about 5 minutes to reduce. Add parmesan cheese also.
• Meanwhile, cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
• Transfer into the sauce pan. Add fresh oregano leaves and stir to coat the ravioli.
• Serve immediately sprinkled with parmesan cheese and chopped walnut.

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