Peppered Beef Ravioli in Rosemary Gravy

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.

Place dough in a plastic bag and place in the fridge to chill for 30 minutes.

To prepare the filling: in a medium saucepan, add Hot Water, MAGGI Chicken Stock, Cinnamon Powder, Beef cubes and Bay Leafs and allow to simmer on medium heat until the Beef is fork tender, about 45 minutes.

Drain Beef and set aside, discard Bay Leafs, and reserve the Broth (about 2 cups) for later. Once slightly cooled, shred beef to small pieces.

Mix shredded Beef, Cottage Cheese and Bell Pepper together and set aside.

To prepare Rosemary Gravy: In a large sauce pan, over medium heat, melt Butter, add Flour, Leeks and sauté for 2-3 minutes until leeks are soft and slightly golden.

Add Garlic, Tomato Paste, All-Spice, Rosemary, and whisk in the reserved Broth and cook for 3-5 minutes until the sauce becomes slightly thick. Add chopped Mushrooms and simmer on low heat to keep sauce warm.

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.

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.

Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in sauce pan simmering on low heat to keep warm.

Once all Raviolis are cooked, transfer Raviolis and sauce into a large platter and serve.