Those who love fresh pasta can imagine how delicious this recipe was going to be. The combination of feta cheese and our ravioli paste will make you love the dish, no matter how bland it looks.


For the ravioli:

200g flour p.o.c

4 egg yolks

2 tbsp olive oil

70g water

1 pinch of salt

For the stuffing:

300g slice

60g black olive paste

1 tsp thyme

1 tsp oregano

A little fresh pepper

For the sauce:

1 tsp cow butter

1 clove of garlic

100g grated Parmesan

1-2 tbsp. finely chopped thyme


Put the flour, egg yolk, olive oil, water and salt in a mixing bowl and beat with the dough hook until the ingredients are homogenized. It is quite possible that our dough is not firm, so we take it out of the bowl and knead it with our hands until the dough is firm. Wrap this hard dough in plastic wrap and place in the refrigerator for 1 to 2 hours. Then take the dough out of the refrigerator and cut it into four pieces. We form a piece and make a long strip, flour our work surface, put the strip on it, add flour and open it with a rolling pin until we have a very thin and wide sheet (unless we have a manual pasta machine that makes our life easier).

We fold our sheet, put it aside with a towel on top so it doesn’t dry out and continue the same process with the rest of the pieces. Then we prepare our filling by breaking the feta in a bowl with our hands, then the olive paste, oregano, thyme, fresh pepper and mix with a spoon. Then we spread one dough on the work bench, put the filling lengthwise, leaving a small gap of about 3cm.Beat an egg yolk and with a brush brush the dough around the perimeter, fold the dough from the long side to cover the filling.

We press the dough around the perimeter so that it sticks well and with a knife we ​​separate our ravioli. Place a pot of water on medium heat and as soon as the water starts to boil, add a pinch of salt and our ravioli.

When they start to come to the surface of the water, it means they are ready and we remove them.We make our simple sauce by putting the butter, garlic and thyme in a frying pan over medium heat, once the butter is well burnt, add about 10 ravioli, mix, remove the garlic and sprinkle with grated parmesan. Serve on a nice wide plate, sprinkling some fresh oregano and some fresh pepper.

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