Feta Shallot Homemade Ravioli Recipe

Make the dough

On a clean work surface or in a large bowl, combine all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk eggs and gradually incorporate flour from the sides until a shaggy dough forms. If dough feels too dry, add up to 1 tablespoon cold water.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. Shape into a ball, coat lightly with olive oil, wrap in plastic and rest at room temperature for 30 minutes (this relaxes the gluten and makes rolling easier).

Prepare filling

While dough rests, toast the shallots: heat a small nonstick skillet over medium heat with 1 teaspoon olive oil. Add the minced shallots and sweat gently until softened and slightly translucent, about 4 minutes. Cool to room temperature.

In a bowl, combine crumbled feta, ricotta, cooled shallots, chopped parsley, lemon zest, egg yolk, black pepper and 1/4 teaspoon salt. Mix until cohesive but still slightly textured. Taste and adjust seasoning — feta is salty, so use extra salt sparingly. Refrigerate filling while you roll the dough.

Divide rested dough into 4 pieces. Keep unused pieces wrapped. On a lightly floured surface, roll one piece into a thin sheet (or use a pasta machine, passing 3–4 times to progressively thinner settings) until about 1.5–2 mm thick.

Lay the sheet on a lightly floured work surface. Using a small cookie cutter or spoon, place 1 teaspoon mounds of filling spaced 1.5–2 inches apart. Brush a little beaten egg or water around each mound to help seal (optional: brush edges of dough sheet). Lay a second sheet over the first, gently pressing around each mound to remove air and seal. Use a ravioli cutter, pastry wheel, or knife to separate ravioli. Press edges firmly and crimp if needed. Place finished ravioli on a lightly floured tray. Repeat with remaining dough and filling.

Optional: Chill assembled ravioli on a tray for 15 minutes to help them hold shape when boiling.

Prepare sauce

In a large skillet over medium heat, warm 2 tablespoons olive oil. Add minced garlic and the sliced shallot and cook gently for 1–2 minutes until fragrant and softened but not browned.

Add halved cherry tomatoes and cook, stirring occasionally, until they begin to blister and release juices, about 4–6 minutes.

Pour in the white wine and increase heat to medium-high to bring to a simmer. Reduce the wine by about half, roughly 3–4 minutes.

Add the stock and simmer 2–3 minutes to marry flavors. Reduce heat to low and swirl in the butter to add gloss. Stir in torn basil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep sauce warm on the lowest heat while you cook the ravioli; if it reduces too much, add a tablespoon of water or stock to loosen.

Bring the large pot of salted water (about 4 cups in a medium pot) to a gentle rolling boil. Add a teaspoon of olive oil if desired to prevent sticking (optional).

Gently lower ravioli into the boiling water in batches so they have room to move. Cook fresh ravioli 2–3 minutes or until they float and the pasta feels tender when sampled. Use a slotted spoon to transfer directly into the warm cherry tomato white wine sauce, letting them finish cooking in the sauce for 30–60 seconds to absorb flavor.

Taste and adjust seasoning of sauce if needed. Plate ravioli, spooning sauce over them.

Scatter the pine nut gemolata over the plated ravioli and finish with an optional dusting of grated Parmesan and a few basil leaves for garnish.

Make gemolata

While sauce simmers or ravioli cook, combine toasted pine nuts, finely chopped parsley, lemon zest, very finely minced garlic, 1 teaspoon olive oil and 1/8 teaspoon salt in a small bowl. Stir to combine — the mixture should be moist but crumbly. Taste and adjust lemon or salt as needed.

If pine nuts were not previously toasted: toast them in a dry skillet over medium heat, stirring constantly, until fragrant and golden, about 2–3 minutes. Cool before chopping and combining.