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Peppered Beef Ravioli in Rosemary Gravy

11 min

Easy

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What is the energy content breakdown?

Fat 32 8.6g / 32%

Carbohydrates 46 27.3g / 46%

Protein 22 13.4g / 22%

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.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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.

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Peppered Beef Ravioli in Rosemary Gravy

Name: Peppered Beef Ravioli in Rosemary Gravy
Cook time: 60 s
Total time: 60 s
Yield: 8
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

(0)

60 Min

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

Carbohydrates

27.39 g

Energy

231.82 kcal

Fats

8.69 g

Protein

13.45 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.

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What is the energy content breakdown?

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Peppered Beef Ravioli in Rosemary Gravy

Ingredients

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Peppered Beef Ravioli in Rosemary Gravy

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