Ingredients
6
Servings
ingredient_quantity
recipe ingredient
Water
1
g
Flour
2
cups
salt
1
tsp
Eggs, slightly beaten
2
Mediums
Olive oil
1
tbsp
Water
1
g
Water
0.25
cup
MAGGI® Chicken Bouillon
1
cube
Spinach, chopped
100
g
Ricotta cheese
125
g
Water
1
g
Olive oil
1
tbsp
Garlic, finely chopped
5
Cloves
Water
0.25
cup
MAGGI® Chicken Bouillon
1
cube
Paprika powder
1
tsp
Parsley, fresh
1
tbsp
Yoghurt
2
cups
Cornstarch
1
tbsp
Fresh mint
1
tbsp
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Nutritional Information
Carbohydrates
40.27 g
Energy
325.49 kcal
Fats
12.69 g
Protein
12.27 g
1 min
1 min
1 min
1 min
1 min
1 min
1 min
1 min
Recipe steps
8 min
Step 1
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To prepare ravioli pasta: combine flour and salt in a mixing bowl, stir in eggs and olive oil and knead until smooth and stretchy. Alternatively use a kitchen mix
Recipe steps
8 min
Step 2
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Place dough in a plastic bag and place in the fridge to chill for 30 minutes.
Recipe steps
8 min
Step 3
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To prepare the filling: Add hot water to a pan, add MAGGI Chicken Stock, spinach and cook for 2-3 minutes until liquid is somewhat absorbed. Remove from heat and
Recipe steps
8 min
Step 4
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To prepare yogurt sauce: in a large frying pan, heat olive oil and sauté garlic for 1 minute. Add hot water , MAGGI Chicken Stock, sweet paprika, and parsley and
Recipe steps
8 min
Step 5
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Add yogurt and cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm.
Recipe steps
8 min
Step 6
Start Timer
To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well floured surface flatten each piece of dough
Recipe steps
8 min
Step 7
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Place 1/2 tbs of the filling in the center of the cut dough. Brush four edges with beaten egg, place another square piece of dough on top and, using a fork, press
Recipe steps
8 min
Step 8
Start Timer
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 sauce in frying pan simmering on l
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Kunal.a1
Grate taste
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