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oregano feta and olive ravioli

filled ravioli before cooking on a board beside a bowl of oregano and feta cheese

A recipe where the Lebanese oregano (Origanum syriacum) and the black “souri” olives are the stars of the dish. It’s perfect for a weekend when you’re looking to fill in the dark evenings and when you’re in not in a rush. Rachel Roddy’s recipe for home made pasta from Five Quarters is the one we follow; as she suggests put on some nice music and experiment. If you’ve never made pasta before, she takes you through each step and it appears less complicated than you might have imagined. We have a hand-cranked machine to roll the pasta into thin sheets which is less hard work than rolling by hand. 

Given that ravioli can take a bit of time, if the filling is a disappointment, the dish flops. Bassatin Baanoub‘s oregano mixed with some feta and a couple of tablespoons of Zejd’s black souri olives are the bold flavours that say “even though the ravioli look like weird Cornish pasties” they’re delicious!

This recipe works best for two, since it can take a while to make ravioli for more. We use a frying pan to “boil” the ravioli in, this way they don’t get stuck to one another and you can fit all of them in the pan at once. Needless to say once cooked serve immediately.

ingredients for pasta

makes enough for 4 (cut in half and freeze one half)

200g Italian 00 flour, plus extra for dusting
2 large eggs

  1. Sift the flour on to a clean work surface and make a large hole in the centre.
  2. Crack the eggs into the centre. With a fork break the egg yolks and draw in some flour. With your hand, gradually bring in more flour, it will become sticky and messy. Continue to work the dough until the ball has incorporated all the flour and is no longer sticky.
  3. As Rachel Roddy says, put some music on, look at the clock and begin to knead the dough. Like making bread, this takes practice, and you’ll find a rhythm. After about 8 minutes, you should notice a smoothness about the dough.
  4. Leave to rest for 30 minutes while you make the filling. 

ingredients for the filling

makes enough for 2

70g feta cheese
50g Zejd black souri olives, pitted
1 tbsp Bassatin Baanoub oregano
lemon zest
salt & pepper as needed
Zejd sumac & Zejd Premium EVOO to serve 

  1. With a fork break up the feta in a bowl.
  2. Pit the olives by pressing down firmly on them using the flat blade of a kitchen knife and chop finely.
  3. Add them to the bowl of feta, with a touch of lemon zest and the oregano. Mix well so everything is nicely blended. Taste and add a touch of salt and pepper if needed. 
ravioli on a board with a bowl of feta, oregano and chopped olives beside a bowl of olives

rolling

  1. Half the ball of pasta, depending on the size of your eggs, you’ll probably only need half, but it depends how hungry you are. The other half can go in the freezer for another day.
  2. Cut the remaining half into 2 similar sized pieces. Cover with a clean cloth. Set the hand-cranked roller to its widest setting (1 usually).
  3. With you hand flatten one of the pieces of dough so that you can feed it through the machine. Once through, fold in both ends like a “like an envelope” says Rachel Roddy. Put this through the machine again. Then set the machine to “2” and roll the pasta through twice again. Keep going until you get to the setting before the last.
  4. Lay this on a board or tray dusted with flour or fine semolina, and repeat the steps for the remaining pasta.  

filling

  1. Place an olive sized amount of the filling on to the pasta, roughly 4 cm apart. Fold over the pasta to cover the feta mixture, and press down firmly to remove any air pockets and seal the edges. 
  2. Cut with a wheel cutter if you have one, or use a knife and seal the edges with a fork. 
  3. Add boiling water to a frying pan and once boiling add some salt. Carefully drop in the ravioli one at a time. They could take 5-8 minutes depending on the thickness of the pasta. Remove and arrange on the two plates. 

serving

To serve trickle some of Zejd’s premium EVOO over the top and scatter over some Zejd sumac. And enjoy all that hard work!

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