Halloumi Ravioli with Blueberry Balsamic Sauce

Have I mentioned how much I love my KitchenAid Standup Mixer and Pasta Attachments?!


Halloumi Ravioli with Blueberry Balsamic Sauce

Inspiration: Bianca Zapatka | My Family's Food Diary | Rocky Mountain Cooking

Makes: 30 ravioli | Time: 1+ hours


Ingredients


Dough

1 1/4 cup all-purpose flour (I used whole wheat)

1 cup semolina flour

1/2 tsp salt

3/4 cup water

2 tsp EVO

(I ended up adding a whisked egg. The dough just wasn't coming together. Other recipes call for 3 eggs though, so I saved some cholesterol still.)


Filling

8 oz halloumi cheese, grated

1/2 cup ricotta cheese

1 eggs, whisked

2 tsp dry basil

Pinch of salt

Keep some grated halloumi, for serving (if you want)


Halloumi Ravioli with Blueberry Balsamic Sauce

Blueberry Balsamic Sauce

2 tbsp vegan butter, divided (vegan is what I keep on hand, clearly not a vegan meal)

2 tbsp EVO

1/4 cup minced shallots

2 tsp minced garlic

2 tbsp minced fresh rosemary

2 tbsp honey

1/2 cup balsamic vinegar

2 cups fresh #blueberries

1/4 tsp salt

1/2 tsp pepper


Gear

KitchenAid stand mixer

KitchenAid pasta roller attachment

Ravioli stamp


Instructions

Add all the dough ingredients to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 tablespoon increments.


Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes. Allow the dough to rest covered for 20 to 30 minutes.


While the dough rests, work on the filling and blueberry sauce. For the filling, simply combine all ingredients well. For the sauce, go ahead and chop and portion everything out so you can easily throw it together while you cook the ravioli later. Now back to the dough.


Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.


Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.


Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.


Once the ravioli are made, bring a large pot to boil. While you wait for the water to boil, make your sauce.


In a large saute pan over medium heat, melt one tablespoon of butter with the olive oil. Add the shallots, garlic, and rosemary and saute for 2 minutes. Add the honey, salt, pepper and, blueberries. Stir in the balsamic vinegar. Reduce heat to low and simmer for 5 minutes or so until the blueberries begin to soften and the sauce begins to reduce. Add the remaining one tablespoon of butter and cook for another 3 minutes.


At whatever point in the sauce making process works for you, add ravioli to a large pot of boiling water and cook for 3-5 minutes.


Plate the ravioli and drizzle the blueberry sauce on top. Add some extra grated halloumi if you'd like. Enjoy!

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