Simple Ramadhan Recipe: Meat Ravioli with Yoghurt Sauce

written by Yummy Team 9th May 2019

Meat ravioli is good for you during this Holy month of Ramadhan and if you’re Kenyan you know how much we love our meat. It will fill you up and you can have it in the evening after prayers. The cheese in the meal is good for you as it helps prevent tooth decay and tooth cavity. So, revel in the dish.

Ingredients

For the dough:

  • 2 cups of all purpose flour
  • 1 teaspoon of salt
  • 2 medium eggs, slightly beaten
  • 1 tablespoon of olive oil

For ravioli filling:

  • 1/2 tablespoon of vegetable oil
  • 200g of minced beef
  • 1 small finely chopped onion
  • 1 small chill pepper, de-seeded
  • 1 teaspoon of dried oregano
  • 1/4 cup of hot water
  • 1/2 cup of ricotta cheese

For the yoghurt sauce:

  • 1 tablespoon of olive oil
  • 5 garlic cloves, finely chopped
  • 1/4 cup of hot water
  • 1 teaspoon of chilli flakes
  • 2 cups of yoghurt
  • 1 tablespoon of corn flour dissolved in a 1/4 cup of cold water

Directions

  1. For the dough, combine the all-purpose flour and salt in a mixing bowl. Stir in eggs and olive oil and knead until smooth and stretchy.
  2. Place the dough in a plastic bag and place in the fridge to chill for about 30 minutes.
  3. For the ravioli filling, heat the vegetable oil in a pan and saute the minced beef until half-cooked. Add in onions and continue to saute until minced beef is cooked and the onions are soft.
  4. Add sweet chilli peppers, oregano, hot water and cook for an additional 5 minutes until liquid is absorbed. Remove from heat and allow to slightly cool and mix in the Ricotta cheese.
  5. For the yoghurt sauce, heat the olive oil and saute the garlic for 1 minute. Add hot water and chilli flakes and simmer for 2 minutes.
  6. Add the yoghurt and cornflour mixture and allow to simmer until it slightly thickens.
  7. Divide your dough into two and flatten each dough with a roller to about 1-2mm thickness.
  8. Cut the flat dough into square pieces and place about 1/2 a tablespoon of the ravioli filling at the centre of the cut doughs.
  9. Brush the edges of square dough with beaten eggs and place another piece of square dough on top and seal the filling with a fork. Repeat for the remaining filling and dough.
  10. Bring 8 cups of water to boil and drop 10-12 portions of ravioli at a time and cook until they float. Once cooked, remove and place in yoghurt sauce. To keep them warm, place them in a frying pan with the sauce simmering on low heat.

Enjoy!

Recipe courtesy of Nestle.com


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