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Ingredients 23 items

  • For Fresh Pasta Dough:
  • 2 cups or 180 g all purpose flour
  • 1 teaspoon salt
  • 2 medium Eggs slightly beaten
  • 1 tablespoon Olive oil
  • For Ravioli Filling:
  • ½ tablespoon Vegetable oil
  • 200 g minced beef
  • 1 small Onion or 50 g chopped
  • 1 small Chili pepper sliced and chopped
  • 1 teaspoon dried oregano
  • ¼ cup or 65 ml of hot water
  • 1 cube MAGGI Chicken Stock
  • ½ cup ricotta cheese or 125 g
  • For Yogurt Sauce:
  • 1 tablespoon Olive oil
  • 5 cloves Garlic chopped finely
  • ¼ cup or 65 ml of hot water
  • 1 cube MAGGI Chicken Stock
  • 1 teaspoon Chilli flakes
  • 2 cups yoghurt or 450 g
  • 1 tablespoon of cornmeal, dissolved in ¼ cup (65 ml) of cold water
  • 2 tablespoons fresh mint chopped

How to prepare

  1. To prepare Ravioli Pasta: combine Flour and Salt in a mixing bowl, stir in Eggs and Olive Oil and knead until smooth and stretchy. Alternatively use a kitchen mixer designed for preparing dough with the dough attachment.
  2. Place dough in a plastic bag and place in the fridge to chill for 30 minutes.
  3. To prepare the filling: Heat Vegetable Oil in a medium frying pan, sauté Minced Beef until half cooked, add Onions and continue to sauté until Beef is cooked and Onions are soft.
  4. Add Sweet Chili Peppers, Oregano, Hot Water and MAGGI Chicken Stock and cook for an additional 5 minutes until liquid is absorbed. Remove from heat and allow to slightly cool, mix in the Ricotta and set aside.
  5. To prepare Yogurt Sauce: in a large frying pan, heat Olive Oil and sauté Garlic for 1 minute. Add Hot Water, MAGGI Chicken Stock and Chili Flakes and simmer for 1-2 minutes.
  6. Add Yogurt and Cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm.
  7. To assemble Raviolis, divide Fresh Pasta Dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5cm x 5cm square pieces.
  8. Place 1/2 tbs of the filling in the center of the cut dough. Brush four edges with beaten Egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.
  9. Bring 8 cups of water to a boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in frying pan simmering on low heat to keep warm.
  10. Once all Raviolis are cooked, transfer Raviolis and sauce into a large serving dish and garnish with freshly chopped mint leaves.

Nutritional informations

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