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عالمي الطبق الرئيسي

Olive & Kashkaval Cheese Ravioli

0
40 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
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

Energy
388.76 kcal
Fats
16.55 g
Carbohydrates
47.49 g
Protein
15.65 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 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.
Olive & Kashkaval Cheese Ravioli

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.

Olive & Kashkaval Cheese Ravioli

Step 2 of 10

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

Olive & Kashkaval Cheese Ravioli

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.

Olive & Kashkaval Cheese Ravioli

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.

Olive & Kashkaval Cheese Ravioli

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.

Olive & Kashkaval Cheese Ravioli

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.

Olive & Kashkaval Cheese Ravioli

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.

Olive & Kashkaval Cheese Ravioli

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.

Olive & Kashkaval Cheese Ravioli

Step 9 of 10

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

Olive & Kashkaval Cheese Ravioli

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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