Brussel Sprout, Fig, and Feta Ravioli {video}

Ingredients

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

• Ravioli
• 1½ cup whole wheat pastry flour
• 1 teaspoon salt
• 2 eggs
• 3 tablespoons water
• Filling
• ½ lb brussel sprouts
• 4 dried figs
• ⅓ cup feta (or gorgonzola, goat cheese, or blue cheese)
• Butter Sauce
• ¼ cup butter
• 2 clove garlic
• 2 teaspoon rosemary

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the flour and salt on a clean counter and make a well in the center. Add the eggs and water and work into a smooth dough, about 5 minutes. Wrap and rest at room temperature for 20 minutes.

2. Trim the brussels sprouts and blanch them in a pot of boiling water for 2 minutes, then drain, cool, and finely chop. Snip the figs into small pieces. Crumble the feta (or gorgonzola, goat cheese, or blue cheese) and stir it together with the sprouts and figs.

3. Roll the dough into two thin sheets, about 1/16 inch thick. Place small spoonfuls of filling about 2 inches apart on one sheet, brush the edges lightly with water, cover with the second sheet, press out air, seal, and cut into squares.

4. Bring a large pot of salted water to a boil. Cook the ravioli for 3 to 4 minutes until tender, then drain well.

5. Mince the garlic and finely chop the rosemary. Melt the butter in a skillet over medium heat, add the garlic and rosemary, and cook 1 to 2 minutes until fragrant, without browning.

6. Add the drained ravioli to the butter sauce and toss gently for about 1 minute to coat. Serve warm.