PREPARATION

Prepare the dough according the recipe in the link.

In a food processor, puree avocado, garlic and olive oil until completely smooth. Add up to 1 tablespoon of lemon juice to slightly thin the puree, but not runny. Cover and set aside in a small bowl and reserve for filling.

While the dough is resting, prepare filling by combining the avocado puree, feta cheese, parsley, mint and pine nuts in a small bowl. Mix well; add salt and pepper. Filling will yield about 1½ cups. Cover and set aside, or refrigerate until ready to use.

Divide the ravioli dough into 4 balls. Lightly flour a rolling pin and surface to prevent dough from sticking. Roll out each ball until paper-thin sheets are formed (you can also use a pasta machine). Place each sheet of dough on a tray lightly sprinkled with semolina. Then with a round cookie or biscuit cutter, cut 3-inch discs from the sheets of dough. Place a scant ½ teaspoon of filling in the middle of the dough disc, wet one edge of the disc with water, and fold the disc over to make a half moon. Make sure edges are sealed tightly.

Place the raviolis on a large flat try or baking sheet, lightly coated with semolina, keeping them separate so they do not stick to each other. Keep the tray in a cool place until all the raviolis are made and ready to be cooked. If the dough starts to get warm and sticky, the raviolis can be placed in the refrigerator or freezer for a few minutes until ready to be boiled.

Note: it is also at this point that the raviolis can be frozen.

In a 6 to 8 quart stockpot, bring 5 quarts of water to a boil over high heat. When the water boils add salt, and carefully add the ravioli one at a time in batches, not to exceed 25 ravioli. Cook until pasta floats to the top. Remove pasta from the pot with a slotted spoon and place on a warm platter.

Drizzle with olive oil and sprinkle with freshly grated kasseri cheese. Serve immediately on warm plates.