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Italian Starter

Spinach Ravioli with Yogurt Sauce

3
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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Anonymous (not verified) Tue, 08/03/2021 - 21:04 CEST
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Anonymous (not verified) Tue, 08/03/2021 - 21:04 CEST
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Anonymous (not verified) Tue, 08/03/2021 - 21:04 CEST
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