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Everyday cooking

Greek Summer Pasta

Greek Summer Pasta made with Violife! Tasty homemade ravioli in a few simple steps with delicious creamy filling and tomato sauce. Easier than you think!

  • prep timeCooking time15 minutes
  • preparation timePrep time20 minutes
  • DifficultyEasy
  • servingsServings2 portions
Lunch
Dinner
Main
Greek
recipe image Greek Summer Pasta
FOR THE RAVIOLI:
  • 150 g all-purpose flour
  • 150 g semolina
  • 1/2 tsp salt
  • 150 ml water
  • 2 tsp olive oil
FOR THE SAUCE:
  • 50 g Violife creamy original
  • 1 tbsp Violife vioblock
  • 1 small red onion in half moon
  • 1 garlic clove minced
  • 12 cherry tomatoes quartered
FOR THE FILLING:
  • 200 g Violife mozzarella flavour grated
  • 50 g Violife creamy original
  • 50 g olives diced
  • 1 tbsp chopped oregano
  • 1 tsp freshly ground pepper
FOR SERVING:
  • 100 g Violife greek white crumbled
  • freshly ground pepper
  • fresh oregano leaves only
  1. Mix the flour, semolina and salt in a bowl. Create a well and pour in water and olive oil. Mix well until combined.
  2. Transfer to a lightly floured surface and knead with your hands for about 8-10 minutes, to a smooth and soft dough.
  3. Form a ball and cover with cling film. Place in the fridge for 30 minutes.
  4. To make the filling combine all the ingredients and set aside.
  5. Remove the dough from the fridge to a lightly floured surface and divide into four equal pieces, forming small balls.
  6. Roll out each dough ball using a rolling pin, until you create a very thin pasta sheet and slice in half. You can also do this using a pasta maker.
  7. Place small tablespoons of the filling onto the pasta sheet. Brush around the fillings with water and top with the other half pasta sheet. Press down with your fingertips so that excess air is removed.
  8. Use a round ravioli cutter to cut the raviolis into circles. Repeat with all the dough and filling.
  9. To cook the ravioli, bring a large pot of salted water to a boil. Add raviolis and cook for 3-4 minutes.
  10. Heat VIOBLOCK in a large pan and sauté the onion and garlic for 5 minutes until translucent and fragrant. Add the tomatoes and stir for 4 minutes, until they let out their juices and season well. Add Violife Creamy and mix until melted and a nice creamy sauce has formed. Add the ravioli to the pan and stir well. Remove from heat and serve in shallow bowls.
  11. To serve, sprinkle some crumbled Violife Greek white, freshly ground pepper and oregano leaves.

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