INGREDIENTS
  • For Fresh Pasta Dough:
  • 2 cups All purpose flour
  • 1 teaspoon Salt
  • 2 medium Egg
  • 1 tablespoon Olive oil
  • For Ravioli Filling:
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • 1 cup frozen spinach
  • 1 cup Ricotta cheese
  • For Yogurt Sauce:
  • 1 tablespoon Olive oil
  • 5 cloves Garlic
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • 1 teaspoon paprika powder
  • 1 tablespoon Flat leaf fresh parsley
  • 2 cups yoghurt
  • 1 tablespoon corn flour
  • 1 tablespoon fresh mint

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 214 (Kcal)
  • Protein 8.5 (g)
  • Total Fat 9.3 (g)

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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: Add Hot Water to a pan, add MAGGI Chicken Stock, Spinach and cook for 2-3 minutes until liquid is somewhat absorbed. Remove from heat and allow to slightly cool, mix in the Ricotta and set aside.
4
To prepare Yogurt Sauce: in a large frying pan, heat Olive Oil and sauté Garlic for 1 minute. Add Hot Water, MAGGI Chicken Stock, Sweet Paprika, and Parsley and simmer for 1-2 minutes.
5
Add Yogurt and Cornstarch mixture and simmer until sauce slightly thickens. 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 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 freshly chopped Mint leaves.

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