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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.
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!
Global Main course

Peppered Beef Ravioli in Rosemary Gravy

0
60Min
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
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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Recipe Adimo
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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
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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