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Italian Main course

Meat Ravioli with Yogurt and Mint Sauce

0
20 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: here

1 g
For the fresh pasta dough:
2 cups
All purpose flour
1 tsp
salt
2 Mediums
Eggs, slightly beaten
1 tbsp
Olive oil
1 g
For the raviolli filling:
0.5 tbsp
Vegetable oil
200 g
Lean minced beef
1 Small
Onions, finely chopped
1 Small
Chili pepper, sweet, deseeded and finely chopped
1 tsp
dried oregano
0.25 cup
Hot Water
1 cube
MAGGI® Chicken Bouillon
0.5 cup
Ricotta cheese
1 g
For the sauce:
1 tbsp
Olive oil
5 Cloves
Garlic, finely chopped
0.25 cup
Hot Water
1 cube
MAGGI® Chicken Bouillon
1 tsp
Chilli Flakes
2 cups
Yoghurt
1 tbsp
Corn flour 
1 cup
Water
2 tbsp
fresh mint, chopped

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Nutrition Value

Information per serving
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Instruction

20 Minutes
Step 1
1 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 the dough with the dough attachment.
Step 2
1 Min
Place dough in a plastic bag and place in the fridge to chill for 30 mins.
Step 3
1 Min
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.
Step 4
1 Min
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.
Step 5
1 Min
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.
Step 6
1 Min
Add yogurt and cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm.
Step 7
1 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 5cm x 5cm square pieces.
Step 8
1 Min
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.
Step 9
1 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 10
1 Min
Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with freshly chopped mint leaves.
Meat Ravioli with Yogurt and Mint Sauce

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 the dough with the dough attachment.

Meat Ravioli with Yogurt and Mint Sauce

Step 2 of 10

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

Meat Ravioli with Yogurt and Mint Sauce

Step 3 of 10

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.

Meat Ravioli with Yogurt and Mint Sauce

Step 4 of 10

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.

Meat Ravioli with Yogurt and Mint Sauce

Step 5 of 10

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.

Meat Ravioli with Yogurt and Mint Sauce

Step 6 of 10

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

Meat Ravioli with Yogurt and Mint Sauce

Step 7 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 5cm x 5cm square pieces.

Meat Ravioli with Yogurt and Mint Sauce

Step 8 of 10

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.

Meat Ravioli with Yogurt and Mint Sauce

Step 9 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.

Meat Ravioli with Yogurt and Mint Sauce

Step 10 of 10

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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