Olive & Kashkaval Cheese Ravioli Recipe | MAGGI® Arabia

Olive & Kashkaval Cheese Ravioli

Cheese ravioli is perfect for mixing and topping with just about any tasty combination. Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • For the 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 the ravioli filling:
  • 150 g Kashkaval cheese, finely grated
  • 3 tablespoons black olives, puréed
  • ½ cup ricotta cheese or 125 g
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon extra virgin olive oil
  • For the tomato sauce:
  • 1 tablespoon olive oil
  • 1 medium onion or 100 g, chopped
  • 5 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • ½ cup hot water or 125 ml
  • 2 cubes MAGGI® Chicken Bouillon or 20 g
  • 2 cans tomatoes, canned with juice or 800 g, crushed
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh thyme, roughly chopped
  • 1 medium egg, well beaten
  • 8 cups water or 2 litres
  • 2 tablespoons grated parmesan cheese

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: Combine grated kashkaval cheese, olive purée, 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 min.
  5. Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh za’atar and allow to simmer for 30 mins. 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 ½ 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 parmesan cheese.
  10. Chef's tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.

Nutritional Info

Energy: 312.00 Kcal
Protein: 14.00 g
Carbohydrate: 26.00 g
Fats: 17.00 g

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