You know, I have to admit, growing up I wasn’t too big on ravioli. In fact, even up until last fall, I wasn’t too big on ravioli. But as I began conquering different types of homemade pasta, I realized I would one day have to tackle homemade ravioli. So I made them. And I made them again. And I made them again, tweaking the recipe each time.
Now I’m proud to say that I am a bona fide obsessor of ravioli, even more so when I can incorporate seasonal ingredients to make it feel fresher, cozier, and make it healthier. This recipe, as we begin to turn from summer to fall, is perfect for that transition. With chopped brussels sprouts, figs, feta cheese, and layered with prosciutto on top, it’s the perfect filling for those cooler nights and warmer days.
What you’ll need
For the ravioli dough:
- 1.25 cups of semolina flour (the last quarter cup is for dusting)
- 1 cup of 00 flour
- 1 large egg
- Salt, olive oil for taste
For the ravioli filling:
- 1 cup of feta cheese, crumbled
- 1 cup of brussels sprouts chopped
- 1 cup of figs chopped
- 1 tbsp. of olive oil
- Salt, pepper
For sauce/ topping/ plating:
- 1/4 lb. of prosciutto di parma, sliced thin
- Additional figs, quartered
- 1 tbsp. of butter
- 1/2 cup of white wine
- Salt, pepper
How to make it
- First, we’ll need to make our pasta dough. Mix ~1 cup of each of the types of flour and a little salt into a mixing bowl. Make a small hole in the middle and crack your egg straight into it. With a fork, whisk the egg, and slowly begin to incorporate the flour, moving in a circular motion.
- Continue to incorporate the flour until a dough forms. If it’s feeling too sticky, add some additional flour – equal parts 00 and semolina. If it’s not coming together, wet your hands with olive oil and begin to work it together that way. You can always add water tsp. by tsp. to get it to bind.
- Transfer the dough to a well floured surface and begin to knead the dough for 5-10 minutes. Allow the dough to rest, covered, for 20-30 minutes.
- While the dough is resting, prepare your filling. In a tsp. of olive oil, heat your chopped brussels on the stove until they begin to soften (about 3-5 minutes).
- Transfer your brussels sprouts, figs, and feta cheese to the food processor. Add salt and pepper to taste, and olive oil as needed. Pulse until combined. It should not form a paste necessarily, but should have each of the ingredients well distributed.
- Roll out your pasta dough. I like to get my ravioli fairly thin, either a 6 or 7 on my pasta machine. If you’re hand rolling, I would suggest making it thin enough so that you’re not worried about it breaking.
- Cut sheets of pasta dough that are about 3 inches wide, it doesn’t matter how long (you’ll be folding it in half to make 1.5 inch ravioli and the longer your sheet the more ravioli you’ll make from it).
- Place your dough in a line so that it’s three inches wide and extends in front of you. On the right side of the dough place 1 tbsp. of filling on the dough, making sure to leave room to be able to close the dough. Move up your sheet, placing tbsps of filling on the dough, with about half an inch in between each dollop until you’ve exhausted your sheet. Fold your dough in half like you would a book. It should now be 1.5 inches wide.
- Dip your finger into some water and run it along the outside of each of your dollops of filling. Press the dough together to form your ravs. Cut them along each of the pressed together lines.
- Bring salted water to a boil and boil for 5-7 minutes, depending on the thickness of your dough.
- For a light sauce, heat butter in a skillet on medium heat. Add salt and pepper to taste. When butter has melted, turn the heat up and add the wine. Cook out the alcohol. Add prosciutto and chopped figs to the sauce.
- Drain, plate, serve, be merry and congratulate yourself on homemade ravioli with a fall twist.
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