Olive & Kashkaval Cheese Ravioli

Name: Olive & Kashkaval Cheese Ravioli
Cook time: 40 s
Total time: 40 s
Yield: 8
Cuisine: Global
Ingredients: 1 gram Water; 2 cups Flour; 1 teaspoon salt; 2 Mediums Eggs; 1 tablespoon Olive oil; 1 gram Water; 150 grams Cheese blue; 10 grams Olives ripe canned (jumbo-super colossal); 1/2 cup Cheese ricotta whole milk; 2 tablespoons fresh mint chopped; 1 tablespoon Olive oil; 1 gram Water; 1 tablespoon Olive oil; 100 grams Onion finely chopped; 5 Cloves Garlic; 2 tablespoons Tomato Paste; 1/2 cup Water; 2 cubes MAGGI® Chicken Bouillon; 2 cans Tomato products canned puree without salt added; 1 teaspoon dried oregano; 10 grams Thyme fresh; 1 Medium Eggs; 8 cups Water; 2 tablespoons Cheese parmesan grated

(0)

40 Min

Easy

Ingredients

8 Servings

1 g

Water

2 cups

Flour

1 tsp

salt

2 Mediums

Eggs

1 tbsp

Olive oil

1 g

Water

150 g

Cheese, blue

10 g

Olives, ripe, canned (jumbo-super colossal)

0.5 cup

Cheese, ricotta, whole milk

2 tbsp

fresh mint, chopped

1 tbsp

Olive oil

1 g

Water

1 tbsp

Olive oil

100 g

Onion, finely chopped

5 Cloves

Garlic

2 tbsp

Tomato Paste

0.5 cup

Water

2 cubes

MAGGI® Chicken Bouillon

2 cans

Tomato products, canned, puree, without salt added

1 tsp

dried oregano

10 g

Thyme, fresh

1 Medium

Eggs

8 cups

Water

2 tbsp

Cheese, parmesan, grated

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Nutrition Value

Carbohydrates

47.16 g

Energy

382.03 kcal

Fats

16 g

Protein

15.53 g

Information per serving

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 the 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: Combine grated kashkaval cheese, olive purée, ricotta cheese, mint, and extra virgin olive oil and mix until smooth and even.
Step 4
0 Min

To prepare 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 za’atar and allow to simmer for 30 mins. 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 5cm x 5cm square pieces.
Step 7
0 Min

Place ½ 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 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

Chef's tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.

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.

Step 2 of 10

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

Step 3 of 10

To prepare the filling: Combine grated kashkaval cheese, olive purée, ricotta cheese, mint, and extra virgin olive oil and mix until smooth and even.

Step 4 of 10

To prepare 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 of 10

Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh za’atar and allow to simmer for 30 mins. Turn heat down to low and keep warm.

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 5cm x 5cm square pieces.

Step 7 of 10

Place ½ 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 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.

Step 9 of 10

Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with parmesan cheese.

Step 10 of 10

Chef's tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.

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