Homemade Feta, Mint and Pea Ravioli with Asparagus and Grilled Zucchini Drizzled with Fresh Pesto

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A few weeks ago I had dinner in a little cafe with friends. I wasn’t expecting much of the food but was pleasantly surprised when the ravioli I ordered was incredibly delicious. Ever since then, I have been craving some fresh ravioli and pesto. Today I decided to finally attempt to make some homemade ravioli myself! Cheese has always wanted to make pasta from scratch, but since she wasn’t home I could not bear to do so without her. If you want to find out how to make this mindblowing pasta dish, read on…

So I have to be honest and admit I cheated a little bit.. Instead of making the actual pasta skin I used won ton skins (dumpling wrappers) that I bought from a Chinese store. These dumpling wrappers are so convenient and are quite close to pasta in terms of texture.

Apparently I hadn’t cheated enough because as I was buying the zucchini and asparagus from my local grocer, I noticed he had just made a batch of fresh pesto. Of course I could not pass up this opportunity and decided to buy some instead of making it myself. However, I highly recommend to make your own pesto or buy any type of fresh pesto because for this dish the stuff from a jar will just not cut it!

Now for the ravioli, the filling is just so fresh and delicious. I’ve always been a big fan of the combination of peas, mint and feta. The process of making the ravioli is quite tedious but is so worth it: I think this would be a lovely dish to make and impress your guests. Since I was on my own I froze half of what I made for another day.

If you are feeding two people, boil 3/4 cup of frozen peas for just 2 minutes or until they are defrosted. In the mean time, defrost your won ton skins by taking them out of the freezer. Cut up two stalks of spring onion in tiny pieces and do the same for about 5 stalks of mint and two cloves of garlic. You want everything to be really tiny! Then take about 75 grams (half a block) of feta and crumble it up. Mix everything together and then add a generous tablespoon of Greek yoghurt, a splash of olive oil and pepper. There’s no need for salt since the feta itself is already quite salty.

Carefully peel off a wonton skin and lay it down flat. Top it with about a table spoon of the filling (not too much!). With your finger, stroke some beaten egg all over the won ton skin that is not covered by filling (this acts as a glue). Then lay another won ton skin on top and press out all the air, working your way from the middle to the edges. Repeat, repeat, repeat!

Fill a pot with water and bring to a boil. Depending on how large your pot is, drop in about 4 raviolis at a time. They only need about two minutes for the skin to soften, and since we are not dealing with anything raw on the inside the cooking time is really short! In the mean time, grill your zucchini and steam your asparagus.

When plating everything up, lay down about 4 or 5 ravioli per person, interspersed with the zucchini slices and asparagus. Then drizzle the fresh pesto over the top and you are ready to eat! Unfortunately I did not have any on hand or else some freshly grated parmesan on top would have been lovely.

All in all, a wonderful meal – it takes a little bit of effort but you will thank me after.




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