- For Fresh Pasta Dough:
- 2 cups All purpose flour
- 1 teaspoon Salt
- 2 medium Eggs slightly beaten
- 1 tablespoon Olive oil
- For Ravioli Filling:
- 150 g Kaskaval cheese finely grated
- 3 tablespoons Black olives
- ½ cup ricotta cheese
- 2 tablespoons fresh mint chopped
- 1 tablespoon Extra virgin olive oil
- For Tomato Sauce:
- 1 tablespoon Olive oil
- 1 medium or 100 g Onion chopped
- 5 cloves Garlic chopped
- 2 tablespoons Tomato paste
- ½ cup or 125 ml of hot water
- 2 cubes MAGGI Chicken Stock
- 2 cans Tomatoes, canned with juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh thyme chopped
- 1 medium Egg beaten
- 8 cups Water
- 2 tablespoons grated parmesan cheese
INGREDIENTS
Olive & Kashkaval Cheese Ravioli with
Olive & Kashkaval Cheese Ravioli with
- For Fresh Pasta Dough:
- 2 cups All purpose flour
- 1 teaspoon Salt
- 2 medium Eggs slightly beaten
- 1 tablespoon Olive oil
- For Ravioli Filling:
- 150 g Kaskaval cheese finely grated
- 3 tablespoons Black olives
- ½ cup ricotta cheese
- 2 tablespoons fresh mint chopped
- 1 tablespoon Extra virgin olive oil
- For Tomato Sauce:
- 1 tablespoon Olive oil
- 1 medium or 100 g Onion chopped
- 5 cloves Garlic chopped
- 2 tablespoons Tomato paste
- ½ cup or 125 ml of hot water
- 2 cubes MAGGI Chicken Stock
- 2 cans Tomatoes, canned with juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh thyme chopped
- 1 medium Egg beaten
- 8 cups Water
- 2 tablespoons grated parmesan cheese
HOW TO PREPARE
Olive & Kashkaval Cheese Ravioli with
Olive & Kashkaval Cheese Ravioli with
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: combine grated Kashkaval Cheese, Olive Pure, Ricotta Cheese, Mint, and Extra Virgin Olive Oil and mix until smooth and even.
4
To prepare Tomato Sauce: in a large frying pan, heat Olive Oil and Sauté Onions and cook until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
5
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Oregano and fresh thyme and allow to simmer for 30 minutes. Turn heat down to low and keep warm.
6
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.
7
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.
8
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.
9
Once all Raviolis are cooked, transfer Raviolis and sauce into a large serving dish and garnish with Parmesan Cheese.
NUTRITIONAL INFORMATION
Olive & Kashkaval Cheese Ravioli with
Olive & Kashkaval Cheese Ravioli with
- Energy 312 (Kcal)
- Protein 14 (g)
- Total Fat 17 (g)
REVIEWS
Olive & Kashkaval Cheese Ravioli with