Makes about 100 raviolis.
- 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 Edit
- In a food processor, puree avocado, garlic and olive oil until completely smooth.
- Add up to 1 tablespoon of water to slightly thin the puree, but not runny.
- Cover and set aside in a small bowl and reserve for filling.
- Mix the semolina and 4 teaspoons salt in a medium mixing bowl.
- Add the eggs, whole milk, 2 tablespoons of water and olive oil.
- 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.
- On a lightly floured surface, knead the dough until smooth.
- It should not feel sticky.
- Place dough in a large bowl, cover with a clean towel or plastic wrap and allow to rest for 1 hour.
- While the dough is resting, prepare filling by combining the avocado puree, feta cheese, parsley, mint and pine nuts in a small bowl.
- Mix well; add salt and pepper.
- Filling will yield about 1½ cups.
- Cover and set aside, or refrigerate until ready to use.
- Divide the ravioli dough into 4 balls.
- Lightly flour a rolling pin and surface to prevent dough from sticking.
- Roll out each ball until paper-thin sheets are formed (you can also use a pasta machine).
- Place each sheet of dough on a tray lightly sprinkled with semolina.
- Then with a round cookie or biscuit cutter, cut 3-inch discs from the sheets of dough.
- 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.
- Make sure edges are sealed tightly.
- 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.
- Keep the tray in a cool place until all the raviolis are made and ready to be cooked.
- 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.
- Note: it is also at this point that the raviolis can be frozen.
Just before service Edit
- In a 6 to 8 quart stockpot, bring 5 quarts of water to a boil over high heat.
- When the water boils add salt, and carefully add the ravioli one at a time in batches, not to exceed 25 ravioli.
- Cook until pasta floats to the top.
- Remove pasta from the pot with a slotted spoon and place on a warm platter.
- Drizzle with olive oil and sprinkle with freshly grated kasseri cheese.
- Serve immediately on warm plates.
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