Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Pine Nut | 1 oz (28g) | 191 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Semolina | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/8 tsp Freshly ground black pepper
- Extra virgin olive oil - as needed
- ½ Cup Kasseri cheese, grated
- =
Directions
To make Avocado Puree: 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.
Prepare the dough by mixing 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 1-1/2 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 1/2 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
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. Makes about 100 raviolis.