Efrat's Notebook

Labneh and Za'atar Ravioli Draft

Homemade ravioli from an egg-yolk dough, filled with sheep's milk labneh and za'atar leaves, over a fresh tomato sauce with hot pepper; I make the dough the day before.

  • Prep1 hr
  • Cook10 min
  • Rest8 hr
  • Total9 hr 10 min
  • KashrutDairy

What you need

Amount:×1

Dough

Filling

Sauce

To serve

How I make it

Dough and filling

  1. Make the pasta dough from the dough ingredients and refrigerate overnight.

  2. Mix the filling ingredients.

Ravioli

  1. Roll the dough through a pasta machine into a large sheet.

  2. Cut into squares.

  3. Place filling on one square and cover with a second square. Make sure no air is trapped inside and the edges are fully sealed.

  4. Cook the ravioli in boiling water until they float.

Sauce and serving

  1. In a food processor, blend the sauce ingredients except the chile.

  2. Spoon a little sauce onto a serving plate, scatter the chile pieces over it and top with the ravioli.

  3. Season with salt and pepper, and sprinkle with a little za'atar and olive oil.

What I've learned

  • I make sure each ravioli is sealed tight with no air inside, so it doesn't open while cooking.

Source: ChefEf (chefef.com)