Peppered Beef Ravioli in Rosemary Gravy

Name: Peppered Beef Ravioli in Rosemary Gravy
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Yield: 8 Servings
Cuisine: Global
Ingredients: 1 gram For the fresh pasta dough:; 2 cups All purpose flour; 1 teaspoon salt; 2 Mediums Eggs slightly beaten; 1 tablespoon Olive oil; 1 gram For the raviolli filling:; 4 cups Hot Water; 2 cubes MAGGI® Chicken Bouillon; 1/2 teaspoon Ground cinnamon; 200 grams Beef chuck cut into cubes; 2 pieces Spices bay leaf; 1/2 cup Cottage cheese; 1 Medium orange bell pepper de-seeded and finely chopped; 1 gram For the sauce:; 2 tablespoons Butter; 2 tablespoons All purpose flour; 1 Medium Leeks chopped; 1 cup Mushroom cut into slices; 3 Cloves Garlic finely chopped; 1 tablespoon Tomato Paste; 1/2 teaspoon Ground all spice; 1 teaspoon Dried Rosemary

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Easy

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60 Min

Try something different with this Peppered Beef Ravioli in Rosemary Gravy-a-ravioli dish with a twist. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

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Ingredients

8 Servings

Water

1 g

All purpose flour

2 cups

salt

1 tsp

Egg, slightly beaten

2 Mediums

Olive oil

1 tbsp

Water

1 g

Water

4 cups

MAGGI® Chicken Bouillon

2 cubes

Cinnamon stick

0.5 tsp

Beef chuck cut into cubes

200 g

bay leaves

2 pieces

Cottage cheese

0.5 cup

red bell pepper

1 Medium

Water

1 g

Butter, melted

2 tbsp

All purpose flour

2 tbsp

Leeks, chopped

1 Medium

Mushroom, cut into slices

1 cup

Garlic, finely chopped

3 Cloves

Tomato Paste

1 tbsp

Ground all spice

0.5 tsp

Fresh Rosemary, Chopped Roughly

1 tsp

Utensils and appliances

Nutritional Information

Carbohydrates

27.39 g

Energy

231.82 kcal

Fats

8.69 g

Protein

13.45 g

Recipe steps

11 min

1 min

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Recipe steps

11 min

Step 1

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To prepare ravioli pasta: combine flour and salt in a mixing bowl. Stir in the eggs and olive oil and knead until smooth and stretchy. Alternatively, use a kitchen mixer designed for preparing dough with the dough attachment.

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Recipe steps

11 min

Step 2

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

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11 min

Step 3

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To prepare the filling: in a medium saucepan, add hot water, MAGGI® Chicken Bouillon, cinnamon powder, beef cubes and bay leaves and allow to simmer on medium heat until the beef is fork tender, for about 45 mins.

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Recipe steps

11 min

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Drain the beef and set aside. Discard the bay leaves and reserve the broth (about 2 cups) for later. Once slightly cooled, shred the beef to small pieces.

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Recipe steps

11 min

Step 5

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Mix shredded beef, cottage cheese and bell pepper together and set aside.

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Recipe steps

11 min

Step 6

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To prepare rosemary gravy: melt butter in a large saucepan over medium heat. Add flour and leeks and sauté for 2-3 mins until the leeks are soft and slightly golden.

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Recipe steps

11 min

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Add garlic, tomato paste, all-spice, and rosemary. Whisk in the reserved broth and cook for 3-5 mins until the sauce becomes slightly thick. Add chopped mushrooms and simmer on low heat to keep the sauce warm.

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Recipe steps

11 min

Step 8

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To assemble raviolis, divide the fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, flatten each piece of dough to a 1-2 mm thickness on a well-floured surface. Cut the flat dough into 5 cm x 5 cm square pieces.

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Recipe steps

11 min

Step 9

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Place 1/2 tablespoon of the filling in the center of the cut dough. Brush the four edges with beaten eggs. Place another square piece of dough on top. Using a fork, press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.

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Recipe steps

11 min

Step 10

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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 the sauce in the saucepan, simmering on low heat to keep warm.

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Recipe steps

11 min

Step 11

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Once all the raviolis are cooked, transfer the raviolis and sauce onto a large platter and serve.

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Peppered Beef Ravioli in Rosemary Gravy

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Peppered Beef Ravioli in Rosemary Gravy

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