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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
11.9g / 14%
Carbohydrates
39.9g / 49%
Fats
13g / 37%
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!
Italian Main course

Spinach Ravioli with Yogurt Sauce

0
40Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 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
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

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Nutrition Value

Energy
326.37 kcal
Protein
11.89 g
Carbohydrates
39.92 g
Fats
12.99 g
Information per serving
Lets Cook

Instruction

40 Minutes
Step 1
1 Min
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
1 Min
Place dough in a plastic bag and place in the fridge to chill for 30 minutes.
Step 3
1 Min
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
1 Min
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
1 Min
Add yogurt and cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm.
Step 6
1 Min
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
1 Min
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
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 sauce in frying pan simmering on low heat to keep warm.
Step 9
1 Min
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.
Spinach Ravioli with Yogurt Sauce

Step 1 of 9

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.

Spinach Ravioli with Yogurt Sauce

Step 2 of 9

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

Spinach Ravioli with Yogurt Sauce

Step 3 of 9

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.

Spinach Ravioli with Yogurt Sauce

Step 4 of 9

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.

Spinach Ravioli with Yogurt Sauce

Step 5 of 9

Add yogurt and cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm.

Spinach Ravioli with Yogurt Sauce

Step 6 of 9

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.

Spinach Ravioli with Yogurt Sauce

Step 7 of 9

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.

Spinach Ravioli with Yogurt Sauce

Step 8 of 9

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.

Spinach Ravioli with Yogurt Sauce

Step 9 of 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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