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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.

What is the energy content breakdown?

Protein

13.5g / 23%

Carbohydrates

27.4g / 45%

Fats

8.7g / 32%

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!

MyMenu IQ™

Peppered Beef Ravioli in Rosemary Gravy

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Global Main course

Peppered Beef Ravioli in Rosemary Gravy

Name: Peppered Beef Ravioli in Rosemary Gravy
Prep time: PM0.00T
Cook time: PM60.00T
Total time: PM60.00T
Cuisine: Global

(0)

60Min

Easy

Ingredients

8 Servings

1 g

For the fresh pasta dough:

2 cups

All purpose flour

1 tsp

salt

2 Mediums

Eggs, slightly beaten

1 tbsp

Olive oil

1 g

For the raviolli filling:

4 cups

Hot Water

2 cubes

MAGGI® Chicken Bouillon

0.5 tsp

Ground cinnamon

200 g

Beef chuck cut into cubes

2 pieces

bay leaves

0.5 cup

Cottage cheese

1 Medium

orange bell pepper, de-seeded and finely chopped

1 g

For the sauce:

2 tbsp

Butter

2 tbsp

All purpose flour

1 Medium

Leeks, chopped

1 cup

Mushroom, cut into slices

3 Cloves

Garlic, finely chopped

1 tbsp

Tomato Paste

0.5 tsp

Ground all spice

1 tsp

Dried Rosemary

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Nutrition Value

Energy

231.82 kcal

Protein

13.45 g

Carbohydrates

27.39 g

Fats

8.69 g

Information per serving

Step 1
1 Min

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.
Step 2
1 Min

Place dough in a plastic bag and place in the fridge to chill for 30 mins.
Step 3
1 Min

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.
Step 4
1 Min

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.
Step 5
1 Min

Mix shredded beef, cottage cheese and bell pepper together and set aside.
Step 6
1 Min

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.
Step 7
1 Min

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.
Step 8
1 Min

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.
Step 9
1 Min

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.
Step 10
1 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 the sauce in the saucepan, simmering on low heat to keep warm.
Step 11
1 Min

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

Step 1 of 11

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.

Step 2 of 11

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

Step 3 of 11

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.

Step 4 of 11

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.

Step 5 of 11

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

Step 6 of 11

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.

Step 7 of 11

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.

Step 8 of 11

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.

Step 9 of 11

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.

Step 10 of 11

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.

Step 11 of 11

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

Recipe PDF

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Balance your menu

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Nutritional tips

Peppered Beef Ravioli in Rosemary Gravy

Peppered Beef Ravioli in Rosemary Gravy

Peppered Beef Ravioli in Rosemary Gravy

Ingredients

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Instruction

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