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Global Main course

Peppered Beef Ravioli in Rosemary Gravy

0
60 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
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
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
225.1 kcal
Carbohydrates
27.39 g
Protein
13.45 g
Fats
8.69 g
Information per serving
Lets Cook

Instruction

60 Minutes
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.
Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

Step 2 of 11

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

Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

Step 5 of 11

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

Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

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.

Peppered Beef Ravioli in Rosemary Gravy

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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