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اكواب الشاورما

Meat Ravioli with Yogurt and Mint Sauce

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20 Min

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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
Hot Water
1  g
All purpose flour
2  cups
salt
1  tsp
Eggs
2  Mediums
Olive oil
1  tbsp
Hot Water
1  g
Vegetable oil
0.5  tbsp
Lean minced beef
200  g
Onions, finely chopped
1  Small
482339
Green bell pepper, chopped
1  Small
dried oregano
1  tsp
Hot Water
0.25  cup
MAGGI® Chicken Bouillon
1  cube
Ricotta cheese
0.5  cup
Hot Water
1  g
Olive oil
1  tbsp
Garlic, finely chopped
5  Cloves
Hot Water
0.25  cup
MAGGI® Chicken Bouillon
1  cube
482339
Chilli pepper
1  tsp
Yoghurt
2  cups
Corn flour 
1  tbsp
Hot Water
1  cup
fresh mint, chopped
2  tbsp
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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
30.52 g
Energy
251.46 kcal
Fats
9.14 g
Protein
13.99 g
Nutrition Table Footer

Recipe steps

10 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

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10 min

Step 1

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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 mi
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10 min

Step 2

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

Step 3

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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
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10 min

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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 all
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10 min

Step 5

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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 simme
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10 min

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Add yogurt and cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm.
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10 min

Step 7

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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
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10 min

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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 pr
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10 min

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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 l
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10 min

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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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