- To make the dough, in a food processor or stand mixer fitted with a paddle attachment, combine the flour and salt, pulsing or mixing until blended. Add the eggs, milk, 2 TBS water, and the EVOO and process until a large ball of smooth dough forms and pulls away fro the sides of the bowl. The dough should be smooth and pliable. Add 1-4 additional TBS of water, if needed. Knead lightly and let the dough rest for 1 hour, covered in an oiled bowl.
- Turn the dough out onto a lightly floured work surface and knead until smooth. It should not feel sticky. Place the dough in a large bowl, cover with a clean kitchen towel or plastic wrap and let rest for 1 hour.
1 generous tsp kosher salt, plus ¼ tsp
2 cloves garlic, mined
3 Tbsp extra virgin olive oil
1 Tbsp water, or as needed
1 cup crumbled feta cheese
1 Tbsp finely chopped fresh Italian (flat-leaf) parsley
2 Tbsp finely chopped fresh mint
½ cup pine nuts, toasted
⅛ tsp freshly ground black pepper
- Meanwhile, to make the filling, blanch the asparagus until tender, about 3-4 minutes. Remove from the heat and drain in a colander, rinsing with cold water. Place in a small bowl, and let cool to room temp.
- In the bowl of a food processor, combine 1 cup asparagus, the garlic, and EVOO and puree until completely smooth. Add up to 1 TBS of water to slightly thin the puree. It should not be runny. Combine the asparagus puree, feta, parsley, and pine nuts in a small bowl. Mix well, and add the remaining ¼ tsp salt and pepper. Cover and set aside, or refrigerate until ready to use.
- Divide the ravioli dough into 4 balls. Lightly flour a rolling pin and the work surface to prevent the 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 or work surface lightly sprinkled with semolina. With a round cookie or biscuit cutter about 3-inches in diameter, cut disks from the sheets of dough. Place a scant ½ tsp of filling in the middle of a dough disk, wet a half-circle edge of the disk with water, and fold the sides over to form a half moon. Make sure the edges are sealed tightly. Place the finished ravioli on a large flat tray or baking sheet lightly coated with semolina, keeping them separated so thy do not stock to each other. Keep the tray in a cool place until all the ravioli are made and ready to be cooked. If the dough starts to get warm and sticky, they ravioli can be placed in the refrigerator or the freezer for a few minutes until ready to be boiled. (If you’d like to freeze any ravioli, spread them on a pan so they’re not touching and place in freezer).
2 Tbsp pine nuts, toasted
1 Tbsp fresh mint leaves
6 basil leaves
1 clove garlic, minced
1 tsp fresh lemon juice
1 cup extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup grated Parmesan cheese
- To make the pesto, in a blender, combine the remaining 1 cup blanched asparagus, the pine nuts, mint, basil, garlic, lemon juice, olive oil, salt and pepper and puree until smooth. The pesto should be thick. Taste and adjust the seasoning if necessary. Fold in the Parmesan cheese and set aside.
1 cup unsalted butter
extra virgin olive oil for drizzling
½ cup grated kasseri cheese
- In a small saucepan, melt the butter and add in the lemon zest and juice until melted and foamy. Season to taste with salt and pepper.
- In a stockpot, bring 5 quarts of water to a boil over high heat. When the water boils, carefully add the ravioli one at a time. Cook in batches, not to exceed 25 ravioli. Cook just until the pasta floats to the top. Remove the pasta gently from the pot with a slotted spoon and place on a warmed platter. Drizzle with olive oil and sprinkle with the kasseri cheese. Serve immediately on warm plates, with lemon butter drizzle and dollops of pesto on top or alongside.