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