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Ravioli with Avocado, Feta and Mint

A stuffed pasta dish with avocado, feta, mint, and pine nuts.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Milk and feta cheese match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and 104 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

Time1 hour

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the filling

  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; reserve for filling.

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

  5. Mix well; add salt and pepper.

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

Make the dough

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

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

  3. 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.

  4. On a lightly floured surface, knead the dough until smooth; it should not feel sticky.

  5. Place dough in a large bowl, cover with a clean towel or plastic wrap, and allow to rest for 1 hour.

Shape the ravioli

  1. Divide the ravioli dough into 4 balls.

  2. Lightly flour a rolling pin and surface to prevent dough from sticking.

  3. Roll out each ball until paper‑thin sheets are formed (you can also use a pasta machine).

  4. Place each sheet of dough on a tray lightly sprinkled with semolina.

  5. Using a round cookie or biscuit cutter, cut 3‑inch discs from the sheets of dough.

  6. Place a scant ½ teaspoon of filling in the middle of each dough disc.

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

  8. Seal the edges tightly.

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

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

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

Cook and serve

  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 exceeding 25 ravioli.

  3. Cook until the pasta floats to the top.

  4. Remove the ravioli 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.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + feta cheesetop 8% of all pairs
    Aroma overlapstrong
    Mentioned together104 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Semolina + flourtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together310 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Olive + feta cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,438 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  5. Avocado + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,376 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the dough and add richness and structure to the pasta.
Semolina flour
Gives the dough its firm, chewy structure and resists sticking during shaping.
Avocado
Provides creamy body and moisture to the filling.
Feta cheese
Adds salty, tangy flavor that balances the rich avocado.
Pine nuts
Add toasty flavor and a crunchy texture to the filling.
Extra virgin olive oil
Adds fat for richness and moisture in both the dough and the filling.

The step that matters

Sealing the ravioli edges. Dough that is wet at the edge or sealed loosely can open during boiling and let filling escape. Wetting one edge with water helps the dough stick, and sealing firmly keeps the filling inside.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (avocado, olive, semolina, flour, egg, milk, feta cheese):

  1. Oreganoabout as good a flavor fit
  2. Jalapenoabout as good a flavor fit
  3. Cinnamonabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against avocado, olive, semolina, flour, egg, milk, feta cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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