Ravioli with Avocado, Feta and Mint

Ravioli with Avocado, Feta and Mint Recipe from Italy

Region / culture: Italy | Preparation time: 1 hour 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Ravioli with Avocado, Feta, and Mint is a delicious and unique twist on traditional ravioli. The creamy avocado filling paired with tangy feta cheese and fresh mint creates a flavor combination that is sure to impress your taste buds.

History

This recipe is a modern take on classic ravioli, incorporating fresh and healthy ingredients like avocado and mint. The combination of flavors and textures in this dish is a result of culinary experimentation and a desire to create a dish that is both delicious and nutritious.

Ingredients

1 lb (454 g) of diced california avocados
1 tsp of minced garlic
3 tbsp of extra virgin olive oil
1 tbsp of water
2 cups of semolina flour
4 tsp of kosher salt
2 large eggs, at room temperature
0.25 cup of whole milk, at room temperature
2 to 4 tbsp of water, at room temperature
0.25 cup of extra virgin olive oil
1 cup of crumbled feta cheese
1 tbsp of finely chopped fresh parsley
2 tbsp of finely chopped fresh mint
0.5 cup of toasted pine nuts
0.25 tsp of kosher salt
0.13 tsp of freshly ground black pepper
extra virgin olive oil, as needed
0.5 cup of grated kasseri cheese

How to prepare

Avocado Purée

In a food processor, blend avocado, garlic, and olive oil until smooth.
Add up to 1 tbsp of water to slightly thin the purée, but not make it runny.
Cover and set aside in a small bowl for filling.

Dough

In a medium mixing bowl, combine semolina and 4 tsp of salt.
Add eggs, whole milk, 2 tbsp of water, and olive oil.
Mix by hand or with a mixer's paddle attachment until a large ball of smooth dough is formed and pulls away from the sides of the bowl, adding 1 to 2 tbsp of water if needed.
On a lightly floured surface, knead the dough until smooth.
It should not feel sticky.
Place the dough in a large bowl, cover with a clean towel or plastic wrap, and let it rest for 1 hour.

Filling

While the dough is resting, prepare the filling by combining avocado purée, feta cheese, parsley, mint, and pine nuts in a small bowl.
Mix well and add salt and pepper to taste.
The filling will yield about 1.5 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 the 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.
Using a round cookie or biscuit cutter, cut 3-inch discs from the sheets of dough.
Place a scant 0.5 tsp of filling in the middle of each dough disc, wet one edge of the disc with water, and fold it over to make a half-moon shape.
Make sure the edges are tightly sealed.
Place the ravioli on a large flat tray or baking sheet lightly coated with semolina, keeping them separate to prevent sticking.
Keep the tray in a cool place until all the ravioli are made and ready to be cooked.
If the dough starts to get warm and sticky, the ravioli can be placed in the refrigerator or freezer for a few minutes until ready to be boiled.
Note: At this point, the ravioli can also be frozen.

Just before service

In a 6 to 8 qt (7.57 liter) stockpot, bring 5 qt of water to a boil over high heat.
Once the water boils, add salt and carefully add the ravioli one at a time in batches, making sure not to exceed 25 ravioli.
Cook until the pasta floats to the top.
Remove the pasta from the pot with a slotted spoon and place it on a warm platter.
Drizzle with olive oil and sprinkle with freshly grated kasseri cheese.
Serve immediately on warm plates.

Variations

Substitute the feta cheese with goat cheese for a different flavor profile.
Add cooked shrimp or chicken to the filling for a protein boost.
Use different herbs like basil or cilantro instead of mint for a unique twist.

Cooking Tips & Tricks

Make sure to roll out the ravioli dough thin enough to ensure a delicate and light texture.

- Seal the edges of the ravioli tightly to prevent the filling from leaking out during cooking.

- Boil the ravioli in small batches to prevent them from sticking together.

- Serve the ravioli immediately after cooking to enjoy them at their best.

Serving Suggestions

Serve the Ravioli with Avocado, Feta, and Mint with a simple green salad dressed with lemon vinaigrette for a complete and satisfying meal.

Cooking Techniques

Rolling out the ravioli dough thinly is key to achieving a light and delicate texture.

- Boil the ravioli in salted water until they float to the top, indicating that they are cooked through.

Ingredient Substitutions

If you don't have avocado, you can use mashed peas or ricotta cheese for the filling.

- Substitute pine nuts with chopped walnuts or almonds for a different texture.

Make Ahead Tips

You can prepare the avocado purée and filling ahead of time and store them in the refrigerator until ready to assemble the ravioli.

Presentation Ideas

Serve the Ravioli with Avocado, Feta, and Mint on a large platter garnished with fresh mint leaves and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir for a perfect match.

Storage and Reheating Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat them in a pot of boiling water for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Ravioli with Avocado, Feta, and Mint contains approximately 400 calories.

Carbohydrates

Each serving of Ravioli with Avocado, Feta, and Mint contains approximately 35 grams of carbohydrates.

Fats

Each serving of Ravioli with Avocado, Feta, and Mint contains approximately 20 grams of fats.

Proteins

Each serving of Ravioli with Avocado, Feta, and Mint contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the avocado and mint.

Alergens

This recipe contains dairy (feta cheese) and gluten (flour), which may be allergens for some individuals.

Summary

Ravioli with Avocado, Feta, and Mint is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Ravioli with Avocado, Feta, and Mint is a delicious and unique dish that combines creamy avocado, tangy feta cheese, and fresh mint for a flavor explosion. With a balance of carbohydrates, fats, and proteins, this dish is not only tasty but also nutritious. Serve it with a simple salad and a glass of wine for a complete meal that is sure to impress.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Ravioli with Avocado, Feta and Mint. It was a warm summer day, and I had been invited to a potluck lunch with some friends. I wanted to bring something unique and flavorful, so I started flipping through my collection of handwritten recipes that I had gathered over the years.

As I scanned through the pages, my eyes landed on a recipe that had been given to me by an old friend who had traveled to Italy. It was for a ravioli dish that combined the creamy richness of avocado with the tanginess of feta cheese and the freshness of mint. Intrigued, I decided to give it a try.

I gathered all the ingredients I needed and set to work in the kitchen. I started by making the pasta dough from scratch, mixing flour, eggs, and a pinch of salt until it formed a smooth, elastic ball. I rolled out the dough into thin sheets and cut them into squares, ready to be filled.

Next, I prepared the filling. I mashed ripe avocados with crumbled feta cheese and chopped fresh mint, creating a vibrant green mixture that smelled heavenly. I spooned the filling onto the pasta squares, sealing them with another layer of dough and pressing the edges firmly to ensure they stayed closed.

I boiled the ravioli in a pot of salted water until they floated to the surface, indicating they were cooked through. I carefully drained them and plated them up, drizzling them with a simple olive oil and lemon dressing before garnishing them with more fresh mint leaves.

When I arrived at the potluck, I could see the curiosity in my friends' eyes as they sampled the ravioli. The combination of flavors was a revelation to them, and they couldn't stop raving about how delicious it was. I felt a sense of pride knowing that I had discovered a new recipe that would become a favorite among my circle of friends.

Since that day, I have made the Ravioli with Avocado, Feta and Mint recipe countless times, each time tweaking it slightly to suit my tastes. Sometimes I would add a sprinkle of red pepper flakes for a bit of heat, or swap out the feta for goat cheese for a different flavor profile. No matter how I choose to prepare it, the dish always brings a smile to my face and a warmth to my heart.

I often think back to that warm summer day when I first stumbled upon this recipe, and how it has become a cherished part of my culinary repertoire. It serves as a reminder of the joy and satisfaction that comes from exploring new flavors and techniques in the kitchen, and the memories that can be created around a shared meal with loved ones.

I am grateful for the experiences and people who have shaped my love for cooking and for the recipes, like this one, that have been passed down through generations. Cooking is not just about nourishing the body, but also nourishing the soul, and I am thankful for the opportunity to continue sharing my passion for food with those around me. And who knows, maybe one day I will pass on this beloved recipe to my own grandchildren, inspiring them to create their own culinary adventures in the kitchen.