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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.
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Step 2
1 Min
Place dough in a plastic bag and place in the fridge to chill for 30 mins.
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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.
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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.
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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.
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Step 6
1 Min
Add yogurt and cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm.
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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.
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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.
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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.
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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.
