Italian Starter

Golden Baked Ravioli

Name: Golden Baked Ravioli
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Italian
Ingredients: 1 gram For the fresh pasta dough:; 2 cups Flour; plus more for dusting; 1 teaspoon salt; 2 Mediums Eggs; slightly beaten; 1 tablespoon Olive oil; 1 gram For the raviolli filling:; 1/2 tablespoon Vegetable oil; 1 Medium Onions; finely chopped; 125 grams Mushrooms; chopped; 1/4 cup Hot Water; 2 cubes MAGGI® Chicken Bouillon; 2 tablespoons Fresh parsley; chopped; 1 cup Mozarella cheese; grated; 50 grams Eggs; well beaten; 1 cup bread crumbs

30 Min

Easy

Ingredients

8 Servings

1 g

For the fresh pasta dough:

2 cups

Flour, plus more for dusting

1 tsp

salt

2 Mediums

Eggs, slightly beaten

1 tbsp

Olive oil

1 g

For the raviolli filling:

0.5 tbsp

Vegetable oil

1 Medium

Onions, finely chopped

125 g

Mushrooms, chopped

0.25 cup

Hot Water

2 cubes

MAGGI® Chicken Bouillon

2 tbsp

Fresh parsley, chopped

1 cup

Mozarella cheese, grated

50 g

Eggs, well beaten

1 cup

bread crumbs

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Nutrition Value

Fats

11.32 g

Protein

16.6 g

Carbohydrates

36.36 g

Energy

317.43 kcal

Information per serving

Step 1

To prepare the ravioli: 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 with dough attachment to prepare the dough.

Step 2

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

Step 3

To prepare the filling: Heat vegetable oil in a medium frying pan, add the minced beef and saute until half cooked, add onions, mushrooms and saute for 5 minutes.

Step 4

Add hot water, MAGGI® Chicken Bouillon, parsley and cook until most of the liquid is absorbed. Remove from heat and allow to slightly cool, mix in mozzarella and set aside.

Step 5

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.

Step 6

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.

Step 7

Preheat oven to 190 degrees C and position oven rack at mid-level.

Step 8

Lightly coat the raviolis with the remaining egg mixture and dust with bread crumbs.

Step 9

Place raviolis on a greased cookie sheet and bake in the oven for 15-20 minutes until top and bottom are lightly golden.

Step 10

Remove and serve immediately with your favorite dipping sauce

Step 1 of 10

Step 2 of 10

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

Step 3 of 10

To prepare the filling: Heat vegetable oil in a medium frying pan, add the minced beef and saute until half cooked, add onions, mushrooms and saute for 5 minutes.

Step 4 of 10

Add hot water, MAGGI® Chicken Bouillon, parsley and cook until most of the liquid is absorbed. Remove from heat and allow to slightly cool, mix in mozzarella and set aside.