Creamy Ravioli with Feta and Sun-Dried Tomatoes is exactly what you need to turn your everyday dinner into a real gourmet experience. These ravioli are so delicious that you might even lose all control. But why not? Together with a glass of wine, your partner or family and a nice moment of cooking, this is a food experience you won’t forget. The dough, which is delicate yet rich, filled with salty feta cheese and juicy sun-dried tomatoes, brings a truly rich yet soft taste to every bite.
This recipe may seem a bit time-consuming at first glance, but every step, from preparing the filling to the dough, makes the whole process enjoyable. By rolling the dough and shaping them into beautifully shaped ravioli, you are getting closer to the final result with every movement. And when all the ravioli are ready, you have a real taste sensation in your hands. The result is a dish that will not leave anyone cold.
Creamy ravioli with feta and sun-dried tomatoes
Ingredients
Filling:
Sauce:
Preparation
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Put 300 g of flour, salt, 3 eggs, and 50 ml of oil from the sun-dried tomato jar into a stand mixer. Blend until smooth, pour onto a work surface, and knead into a smooth dough. Shape the dough into a ball, wrap in cling film, and let it rest for 30 minutes.
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Finely chop the feta and sun-dried tomatoes and press in the garlic clove. Mix everything together - the saltiness comes naturally from the feta, but if you like, you can add a little more salt and black pepper. You can also do this step in a small food processor, putting all the ingredients in and blending until smooth.
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Once the dough has rester, cut it in half and start rolling. You can also roll with a rolling pin, it just requires more effort. It's most convenient to do it with a pasta machine. Cut the dough in half, flatten one piece slightly, and start rolling with the pasta machine from the widest setting (usually number 1 on a scale of 1 to 8 or 9. Roll the dough through once, fold the strip, and roll again 1-2 times. Then, moving to progressively higher settings, roll the dough through each setting 1 x up to at least setting 6-7. Place the long strip of dough on a floured table and roll out the second long strip of dough.
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Now place ½ tsp of filling in the centre of a roughly 3 x 3 cm area on the dough strips and repeat until one long dough strip is covered with portions of filling. Place the second dough strip on top and press the areas between the fillings together tightly. Notice that there would be no airbubbles inside the ravioli. The dough strip should have beautiful little balls of filling bulging out, and the dough areas in between should be tightly pressed together. Cut out the ravioli with a fluted pastry wheel - roughly 3 cm x 3 cm squares - and either cook them immediately or place them on a baking paper-lined tray and put them in the freezer. Repeat until all of the dough and the filling is used up.
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To serve, place a suitable amount of ravioli in boiling water and cook fresh ravioli for about 6 minutes, frozen ravioli for about 10-12 minutes. Meanwhile, prepare the sauce. Put a bit of sun-dried tomato oil in a pan, press in the garlic clove, and heat gently. Add the sliced sun-dried tomatoes, chopped parsley, and then whisk in the heavy cream. Stir, season with salt and pepper, and reduce it over low to medium heat without a lid for about 5-7 minutes, stirring occasionally. Finally, add the grated Parmesan and cook a bit more, stirring constantly over medium heat for about 2-3 minutes so the cheese would melt. Add the cooked ravioli, toss everything gently together, and serve immediately.
Note
- TIP! If you want to be extra sure that the ravioli layers stick together, then you can also brush the dough with an egg yolk before you place the other dough layer on top. The egg between the dough layers acts a bit like glue, helping to keep the ravioli together.
- TIP! You can get a fluted pastry wheel for cutting ravioli from almost all larger food and household goods stores. In particularly well-stocked stores, you might even find round and other interesting shaped ravioli and pelmeni making moulds.
- TIP! You can also make ravioli dough by kneading it by hand in a bowl, putting the flour in the bowl, making a well in the centre, and starting to mix from the edges towards the centre, and finally continuing with kneading. But it's very easy to do in a stand mixer or you could also use a food processor. Simply add all the ingredients to the food processor, blend until smooth, pour onto the table, and knead into a smooth ball.
ravioli, feta, pasta, tomatoes
