Recipes! Smoked Greek Cheese

Smoked Feta Ravioli in Tomato Sage Sauce

Serves 4 Print this recipe

Preparation time : 1 hour 15 minutes

Cooking time : 10 mins

Total time : 1 hour 25 minutes

 
 

Ingredients

For the Ravioli Pasta:

  • 4 eggs, plus 2 egg whites
  • 375g Type OO or general flour, plus additional for dusting
  • 1/2 cup water

For the Filling:

  • 250g Yamas! Smoked Greek Cheese (2 packs)
  • 100g ricotta or light cottage cheese
  • Sage leaves, coarsely chopped
  • Salt and pepper

For the Sauce:

  • 1 can of cherry Tomatoes
  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed or thinly sliced
  • 2 tablespoons tomato paste
  • 7 fresh chopped sage leaves, finely cut
  • 1 tablespoon double cream
  • Salt and pepper

For the Garnish:

  • 5 sage leaves, cut into ribbons
  • 50g Yamas! Smoked Greek Cheese, crumbled

Method

For the Ravioli:

1. In an electric mixer with a dough hook, add eggs one at a time and mix. Continue mixing and slowly add all the flour and then the water. Continue mixing until it forms a ball. With some flour on work surface, knead the pasta until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

2. Quarter the pasta, then dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Reduce the setting by one setting and run the pasta through again. Repeat until the dough is nearly paper-thin. If you don’t have a pasta machine, use a rolling pin, but you will need to cut any excess pasta to form two even sheets of rectangle pasta dough.

3. To make the filling, mix all the ingredients in a large bowl and season to taste.

Brush the top surface of pasta sheets with egg wash. Drop 1 tablespoon of the filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Using a small cup, gently press out air pockets around each mound of filling and form a seal. Use a serrated crimper or sharp knife to cut each ravioli into squares. Check to make sure the ravioli edges are well sealed before cooking.

4. Cook the ravioli in plenty of boiling water until they float to the top (approximately 3-5 minutes) Drain and add a little olive oil to prevent the ravioli from sticking together.

For the sauce:

1. Heat the olive oil in a sauce pan over a medium heat. Add the chopped onion and fry for 3 minutes, then add the garlic. Cook for a further minute, then add the cherry tomatoes and tomato paste and the finely cut sage leafs and cook. Lower the heat and cook for 10 minutes. Remove from heat, then add the cream and season to taste.

To assemble:

1. Plate the ravioli and spoon over two tablespoons of the sauce (or to taste); garnish with the sage and crumbled cheese.