Mushroom and Beef Cheesy Ravioli

  • Mushroom_and_beef_cheesy_ravioli1.jpg

Mushroom and Beef Cheesy Ravioli

Ingredients

2 tbsp Magnolia Gold butter (unsalted)

3 pcs Magnolia brown eggs

2 tbsp olive oil

1 tbsp iodized fine salt

2 tbsp Magnolia Nutri-Oil

1/2 cup chopped onion

1/2 cup minced garlic

1 cup canned tomatoes

1 tbsp Italian spice

1 tsp iodized fine salt

1 tsp pepper

1 (185 g) pack Magnolia Quickmelt cheese, grated

Directions

Procedure:

  1. Heat butter in a pan over medium heat. Sauté onions, garlic, mushrooms, beef, salt and pepper for 5 minutes. Set aside.

For the ravioli:

  1. Combine ingredients. Mix until a dough forms. Wrap with GLAD Cling Wrap and rest for 30 minutes.

For the sauce:

  1. Heat oil in saucepan. Sauté onions, garlic, tomatoes, Italian spice, salt and pepper for 5 minutes. Transfer to a blender and blend until smooth. Set aside.

For the sauce:

  1. Heat oil in saucepan. Sauté onions, garlic, tomatoes, Italian spice, salt and pepper for 5 minutes. Transfer to a blender and blend until smooth. Set aside.

To assemble:

  1. Preheat oven to 180°C.
  2. Divide ravioli dough into two. Using a rolling pin, roll dough flat on a surface. Place every 1 tbsp of filling 1 inch apart. Brush water in between sides of the filling. Cover with remaining ravioli dough. Slice ravioli into squares.
  3. Blanch ravioli in boiling water for 1 minute.
  4. Transfer to Glad Non-stick Aluminum Foil. Top with cheese and sauce. Secure foil by folding the opening then baked in the oven for 10 minutes.

Makes 5 servings.

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