Feta Shallot Homemade Ravioli (v) Recipe

Make dough

On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 tsp salt. Using a fork, gently whisk the eggs and gradually draw in flour from the sides until a shaggy dough forms. If dough is too dry, add warm water, 1 teaspoon at a time, up to 2 tsp. Once combined, knead by hand for 8–10 minutes until smooth and elastic (dough should spring back).

Rest dough

Shape dough into a ball, wrap tightly in plastic wrap or place in a covered bowl, and rest at room temperature for 30 minutes to relax the gluten before rolling.

Prepare shallots and spinach

Thinly mince 2 shallots. In a small skillet, warm 1 teaspoon olive oil over medium heat and gently sweat the minced shallots until soft and translucent, about 3 minutes. Add the wilted, squeezed, chopped spinach (if using fresh, wilt 2 cups in a hot pan until just collapsed, then squeeze out excess moisture) and toss 1 minute to combine. Remove from heat and cool slightly.

Combine filling

In a bowl, combine crumbled feta, ricotta, cooled shallot-spinach mixture, lemon zest, chopped parsley, grated nutmeg, and 1/2 tsp black pepper. Taste and adjust seasoning — the filling should be well seasoned because pasta and sauce dilute flavors. If mixture is too wet, add a tablespoon of breadcrumbs or extra ricotta to bind; if too dry, add a teaspoon of cream or olive oil. Refrigerate while you roll the pasta dough.

Roll dough

Divide rested dough into 4 pieces. Keep pieces covered while working. On a lightly floured surface or with a pasta machine, roll each piece to about 1.5–2 mm thickness (thin enough to see your hand through). Work quickly to prevent drying; keep sheets covered with a damp towel.

Portion filling

Place teaspoon-sized mounds (about 12–15 g each) of filling spaced 1.5–2 inches apart on one pasta sheet. Brush a light line of beaten egg or water around the filling mounds to help seal.

Seal and cut

Lay a second pasta sheet over the filled sheet, gently press around each mound to expel air, and seal edges. Use a ravioli cutter, fluted wheel, or knife to cut individual ravioli. Press edges with a fork for extra seal if desired. Place finished ravioli on a lightly floured tray or parchment, dusted so they don't stick. Repeat with remaining dough and filling. You should get approximately 30–36 ravioli depending on size.

Cook shallots and garlic

In a wide sauté pan over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter. Add 2 thinly sliced shallots and cook, stirring occasionally, until softened and beginning to color, about 4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze with wine and reduce

Pour in 1/2 cup dry white wine and increase heat to medium-high to bring to a simmer. Let wine reduce by about half, 3–4 minutes.

Cook tomatoes and build sauce

Add the halved cherry tomatoes and 1/2 cup vegetable broth, stir, and simmer until tomatoes soften and begin to burst, about 5–6 minutes. Reduce heat to medium-low and stir in 1/4 cup cream and the remaining 2 tablespoons butter. Stir until butter melts and sauce has a silky sheen. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in torn basil leaves and keep warm on low.

Toast pine nuts

In a small dry skillet over medium heat, toast 1/4 cup pine nuts, stirring frequently, until golden and aromatic, 3–4 minutes. Watch carefully to avoid burning. Transfer to a bowl to cool.

Make gemolata

Chop cooled pine nuts if larger pieces are desired. Combine toasted pine nuts, 1/4 cup finely chopped parsley, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Stir to combine and adjust seasoning. Set aside at room temperature.

Cook ravioli

Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Gently drop ravioli (in batches to avoid crowding) into boiling water and cook until they float and are al dente, about 3–4 minutes for fresh ravioli. Use a slotted spoon to transfer ravioli directly into the sauce pan reserved for the tomato sauce.

Finish in sauce

Over low heat, gently toss ravioli in the cherry tomato white wine sauce with an extra tablespoon of butter to gloss the sauce, being careful not to break the pasta. Taste and adjust seasoning. If sauce is too thick, add a splash of reserved pasta water to loosen.

Plate and garnish

Divide ravioli among warm plates or a shallow serving bowl. Spoon extra sauce and tomatoes over the top. Sprinkle each portion with a generous pinch of pine nut gemolata and an optional 1 tablespoon grated Parmesan or Pecorino. Finish with a few torn basil leaves and a drizzle of olive oil if desired. Serve immediately.