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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?
Room for Balance Improvement (0 - 44)
This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.
Good Balance (45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
Carbohydrates
40.5g / 41%
Protein
17.2g / 18%
Fats
17.7g / 40%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

  • Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
  • Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
  • Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!
Global Main course

Mushroom & Mascarpone Ravioli in Creamy Tomato

0
40Min
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
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

Energy
383.02 kcal
Carbohydrates
40.52 g
Protein
17.19 g
Fats
17.68 g
Information per serving
Lets Cook

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
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