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41 17.1g / 41%
42 40.1g / 42%
17 17g / 17%

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Mushroom & Mascarpone Ravioli in Creamy Tomato

(1)
40 Min
Easy

Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  g
Water
2  cups
Flour
1  tsp
Salt, table
2  Mediums
Eggs
1  tbsp
Olive oil
2  cups
Mushrooms, white, raw
50  g
Shallots, raw
2  Cloves
Garlic, finely chopped
0.25  cup
Water
1  cube
MAGGI® Chicken Bouillon
1  tsp
Spices, thyme, dried
225  g
Cheese food, cold pack, American
1  g
Water
1  tbsp
Olive oil
1  Medium
Onion
4  Cloves
Garlic
2  tbsp
Tomato Paste
0.25  cup
Water
1  cube
MAGGI® Chicken Bouillon
1  can
Tomato products, canned, puree, without salt added
1  tsp
dried oregano
0.67  cup
Cream, fluid, half and half
1  Medium
Eggs
8  cups
Water
2  tbsp
Parmesan cheese topping, fat free

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Nutrition Value

Carbohydrates
40.2 g
Energy
376.29 kcal
Fats
17.14 g
Protein
17.07 g
Information per serving

Instruction

40 Minutes
  • Step 1

    0 Min
    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.
  • Step 2

    0 Min
    Place dough in a plastic bag and place in the fridge to chill for 30 mins.
  • Step 3

    0 Min
    To prepare the filling: Heat vegetable oil in a medium frying pan, add mushrooms and sauté for 5 mins until cooked, add shallots and cook until soft, add garlic, hot water, MAGGI® Chicken Bouillon, thyme and cook until most of the liquid is absorbed.
  • Step 4

    0 Min
    To prepare creamy 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.
  • Step 5

    0 Min
    Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh basil and allow to simmer for 20 mins. Whisk in cream, turn heat down to low and keep warm.
  • Step 6

    0 Min
    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 5 cm x 5 cm square pieces.
  • Step 7

    0 Min
    Place 1/2 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.
  • Step 8

    0 Min
    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.
  • Step 9

    0 Min
    Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.
  • Step 10

    0 Min
    Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.
Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 1 of 10

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.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 2 of 10

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

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 3 of 10

To prepare the filling: Heat vegetable oil in a medium frying pan, add mushrooms and sauté for 5 mins until cooked, add shallots and cook until soft, add garlic, hot water, MAGGI® Chicken Bouillon, thyme and cook until most of the liquid is absorbed.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 4 of 10

To prepare creamy 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.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 5 of 10

Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh basil and allow to simmer for 20 mins. Whisk in cream, turn heat down to low and keep warm.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 6 of 10

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 5 cm x 5 cm square pieces.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 7 of 10

Place 1/2 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.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 8 of 10

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.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 9 of 10

Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 10 of 10

Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.

Recipe PDF