Ravioli with Avocado, Feta and Mint

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; reserve for filling.

While the dough rests, combine avocado puree, feta cheese, parsley, mint, and pine nuts in a small bowl.

Mix well; add salt and pepper.

The filling will yield about 1½ cups; cover and set aside or refrigerate until ready to use.

In a medium mixing bowl, combine semolina and 4 teaspoons salt.

Add eggs, whole milk, 2 tablespoons water, and olive oil.

Mix by hand or with a paddle attachment until a large ball of smooth dough forms and pulls away from the sides of the bowl, adding 1 to 2 tablespoons 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.

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.

Using 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 each dough disc.

Wet one edge of the disc with water and fold the disc over to make a half‑moon.

Seal the edges tightly.

Place the ravioli on a large flat tray or baking sheet, lightly coated with semolina, keeping them separate so they do not stick.

Keep the tray in a cool place until all ravioli are made and ready to be cooked.

If the dough starts to warm and sticky, refrigerate or freeze the ravioli for a few minutes until ready to boil.

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 exceeding 25 ravioli.

Cook until the pasta floats to the top.

Remove the ravioli 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.