Italian Starter

Spinach Ravioli with Yogurt Sauce

Name: Spinach Ravioli with Yogurt Sauce
Prep time: PM0.00T
Cook time: PM40.00T
Total time: PM40.00T
Cuisine: Italian
Ingredients: 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

40Min

Easy

Ingredients

6 Servings

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

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 sautÃ© 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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Step 2 of 9

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

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Step 4 of 9

To prepare yogurt sauce: in a large frying pan, heat olive oil and sautÃ© garlic for 1 minute. Add hot water , MAGGI Chicken Stock, sweet paprika, and parsley and simmer for 1-2 minutes.

Step 5 of 9

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

Step 6 of 9

Step 7 of 9

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.

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.