Ravioli with Avocado, Feta and Mint

Description
Makes about 100 raviolis.

Ingredients

 * 1 pound California avocados, diced
 * 1 tsp minced garlic
 * 3 tbsp extra virgin olive oil
 * 1 tbsp water
 * 2 cups semolina flour
 * 4 tsp kosher salt
 * 2 large eggs, at room temperature
 * ¼ cup whole milk, at room temperature
 * 2 tbsp water, at room temperature (2 - 4 tablespoons)
 * ¼ cup extra virgin olive oil
 * 1 cup feta cheese, crumbled
 * 1 tbsp fresh parsley, finely chopped
 * 2 tbsp fresh mint, finely chopped
 * ½ cup pine nuts, toasted
 * ¼ tsp kosher salt
 * ⅛ tsp freshly ground black pepper
 * extra virgin olive oil - as needed
 * ½ cup kasseri cheese, grated

Avocado Purée

 * 1) In a food processor, puree avocado, garlic and olive oil until completely smooth.
 * 2) Add up to 1 tablespoon of water to slightly thin the puree, but not runny.
 * 3) Cover and set aside in a small bowl and reserve for filling.

Dough

 * 1) Mix the semolina and 4 teaspoons salt in a medium mixing bowl.
 * 2) Add the eggs, whole milk, 2 tablespoons of water and olive oil.
 * 3) Mix by hand or with paddle attachment of a mixer until a large ball of smooth dough is formed and pulls away from sides of bowl, adding 1 to 2 tablespoons of water, if necessary.
 * 4) On a lightly floured surface, knead the dough until smooth.
 * 5) It should not feel sticky.
 * 6) Place dough in a large bowl, cover with a clean towel or plastic wrap and allow to rest for 1 hour.

Filling

 * 1) While the dough is resting, prepare filling by combining the avocado puree, feta cheese, parsley, mint and pine nuts in a small bowl.
 * 2) Mix well; add salt and pepper.
 * 3) Filling will yield about 1½ cups.
 * 4) Cover and set aside, or refrigerate until ready to use.
 * 5) Divide the ravioli dough into 4 balls.
 * 6) Lightly flour a rolling pin and surface to prevent dough from sticking.
 * 7) Roll out each ball until paper-thin sheets are formed (you can also use a pasta machine).
 * 8) Place each sheet of dough on a tray lightly sprinkled with semolina.
 * 9) Then with a round cookie or biscuit cutter, cut 3-inch discs from the sheets of dough.
 * 10) Place a scant ½ teaspoon of filling in the middle of the dough disc, wet one edge of the disc with water, and fold the disc over to make a half moon.
 * 11) Make sure edges are sealed tightly.
 * 12) Place the raviolis on a large flat try or baking sheet, lightly coated with semolina, keeping them separate so they do not stick to each other.
 * 13) Keep the tray in a cool place until all the raviolis are made and ready to be cooked.
 * 14) If the dough starts to get warm and sticky, the raviolis can be placed in the refrigerator or freezer for a few minutes until ready to be boiled.
 * 15) Note: it is also at this point that the raviolis can be frozen.

Just before service

 * 1) In a 6 to 8 quart stockpot, bring 5 quarts of water to a boil over high heat.
 * 2) When the water boils add salt, and carefully add the ravioli one at a time in batches, not to exceed 25 ravioli.
 * 3) Cook until pasta floats to the top.
 * 4) Remove pasta from the pot with a slotted spoon and place on a warm platter.
 * 5) Drizzle with olive oil and sprinkle with freshly grated kasseri cheese.
 * 6) Serve immediately on warm plates.