Italian
Starter
Spinach Ravioli with Yogurt Sauce
40Min
Easy
Ingredients
6
Servings
ingredient_quantity
recipe ingredient
1
g
For the fresh pasta dough:
2
cups
Flour, plus more for dusting
1
tsp
salt
2
Mediums
Eggs, slightly beaten
1
tbsp
Olive oil
1
g
For the raviolli filling:
0.25
cup
Water
1
cube
MAGGI® Chicken Bouillon
0.5
g
Spinach, chopped
125
g
Ricotta cheese
1
g
For the sauce:
1
tbsp
Olive oil
5
Cloves
Garlic, finely chopped
0.25
cup
Hot Water
1
cube
MAGGI® Chicken Bouillon
1
tsp
Paprika powder
1
tbsp
Fresh parsley, chopped
2
cups
Yoghurt
1
tbsp
Cornstarch
1
tbsp
fresh mint, chopped
.
Nutrition Value
Energy
326.37 kcal
Protein
11.89 g
Carbohydrates
39.92 g
Fats
12.99 g
Information per serving
Instruction
40 Minutes
-
Step 1
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 mixer designed for preparing dough with the dough attachment. -
Step 2
Place dough in a plastic bag and place in the fridge to chill for 30 minutes. -
Step 3
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 allow to slightly cool, mix in the ricotta and set aside. -
Step 4
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 simmer for 1-2 minutes. -
Step 5
Add yogurt and cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm. -
Step 6
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 to a 1-2 mm thickness. Cut flat dough into 5cm x 5cm square pieces. -
Step 7
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 on the four edges to seal the ravioli. Repeat for the remaining filling and dough. -
Step 8
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 low heat to keep warm. -
Step 9
Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with freshly chopped mint leaves. Chefs Tip: raviolis can be made in advance and kept in a freezer.
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