Feta & Mint Ravioli | At Down Under | Viviane Perenyi

The fresh taste of mint has become a favourite lately.
Steeped in green tea, mix in salads or finely chopped in dressing, I generously use mint.

The tortellini were no exception.

After reading about sourdough pasta, I had to satisfy my curiosity and I made these tortellini.
The distinct smell was noticeable when working the dough, but once cooked, the sour taste was too subtle to make a difference.

Nevertheless, feta paired with fresh mint made a delicious filling for this experimental pasta, that were served with a drizzle of olive oil.

Feta & Mint Ravioli | At Down Under | Viviane Perenyi

Sourdough Tortellini with Mint and Feta

(Makes 22-25 pieces)

120g sourdough starter (100% hydration)
150g flour
1 egg
A pinch of salt

170g feta, crumbled
1 generous bunch of mint, leaves finely chopped
1 tbsp olive oil
Freshly cracked pepper

In a large bowl mix together sourdough, flour, egg and salt. Knead until the dough is smooth. Let it rest for an hour in a greased bowl covered with cling wrap. Meanwhile prepare the filling. In a bowl crumble feta and mix it with chopped mint, olive oil and black pepper to form a homogenous paste (You may want to add salt depending on the feta you use)
Divide the dough into four equal parts and using a pasta machine or a rolling-pin roll out each piece into a thin and large stripe. Cut out 9cm diameter disks of pastry. Place disks on a tray lined with baking paper and cover with a damp tea-towel to prevent from drying. Place in the centre of each disk a teaspoon of filling. Lightly moisten the disk edge with water and fold the disk in two, pinching all around the edge, so that it forms a semi-circle. Lightly moisten one tip and join by pressing the two ends together.
In a large pan bring plenty of water to a boil. Add tortellini and let them cook a couple of minutes after they reach the surface. Drain and serve warm with a drizzle of olive oil.

Feta & Mint Ravioli | At Down Under | Viviane Perenyi

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Le goût frais de la menthe a ma préférence dernièrement.
Infusée dans le thé vert, ajoutée en salade ou finement ciselée dans des sauces, j’utilise la menthe copieusement.

Les tortellini ne font pas exception.

Après avoir lu à propos de pâtes au levain, j’ai voulu satisfaire ma curiosité et j’ai donc fait ces tortellini.
En travaillant la pâte, l’odeur spécifique était notable; mais une fois cuite le goût acidulé était trop subtil pour être perçu.

Néanmoins, la féta associée à la menthe a fait une délicieuse farce pour ces pâtes expérimentales, servies avec un filet d’huile d’olive.

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