Meat Ravioli With Yogurt And Mint Sauce Recipe | MAGGI® Arabia

Meat Ravioli with Yogurt and Mint Sauce

Who doesn't like a delicious ravioli pasta dish to spice up those dull boring weekdays. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Ingredients

  • For fresh pasta dough:
  • 2 cups all purpose flour or 180 g, plus more for dusting
  • 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, finely chopped
  • 1 small chili pepper, sweet, de-seeded and chopped
  • 1 teaspoon dried oregano
  • ¼ cup hot water or 65 ml
  • 1 cube MAGGI® Chicken Bouillon or 10 g
  • ½ cup Ricotta cheese or 125 g
  • For the yogurt sauce:
  • 1 tablespoon olive oil
  • 5 cloves garlic, finely chopped
  • ¼ cup hot water or 65 ml
  • 1 cube MAGGI® Chicken Bouillon or 10 g
  • 1 teaspoon chilli flakes
  • 2 cups yoghurt or 450 g
  • 1 tablespoon corn flour, dissolved in ¼ cup or 65 ml cold water
  • 2 tablespoons fresh mint, roughly 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 the dough with the dough attachment.
  2. Place dough in a plastic bag and place in the fridge to chill for 30 mins.
  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 Bouillon cubes and cook for an additional 5 mins 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 min. Add hot water, MAGGI® Chicken Bouillon cubes and chili flakes and simmer for 1-2 mins.
  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 ½ tablespoon 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 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 Info

Energy: 279.00 kcal
Protein: 15.00 g
Carbohydrate: 25.00 g
Fats: 14.00 g

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