Roots Community Kitchen
Apple Galette with Caramel Sauce

Anatolian Ravoili with Chickpeas, Feta and Brown Butter

Mushroom ravioli tossed in a spicy, smoky, brown butter with chickpeas, then topped with feta cheese and a mint sauce. 



Absolutely fabulous, smoky paprika is the secret weapon.


Interested? Here's the recipe from Susan Feniger's Street Food Cookbook.  





The ingredients you'll need are won ton wraps, mushrooms, onion, lemon, yogurt, feta cheese, mint, butter, olive oil, smoky paprika and salt. 




In a medium skillet, add olive oil and cook the onion until it starts to brown, add the finely minced mushrooms, smoky paprika and salt, continue cooking, stirring occasionally. 


While the mushroom mixture is cooking, it's time to make the smoky paprika butter.


In a mixing bowl, add softened butter, smoky paprika, salt and harissa (I used sriracha) mix completely. Set aside in the refrigerator. 

Next time I'm making a double batch, it's wonderful and it keeps for up to 2 weeks in the refrigerator. 




Give the mint a quick fine chop and add to the yogurt. 

By now, the filling is ready.

Brush a won ton wrapper with a beaten egg, <pretend I was smart enough to get a photo of that> that's the glue that will hold the wrapper closed and prevents the fillng from coming out. 

Place a scant teaspoon of filling on top of the wrapper. 


I made just plain ol' fold over ravioli. In the cookbook they brought all four corners up to the top and pinched the sides together making a fancy ravioli.  


Bring two corners together on top. Firmly pinch the sides together to seal the edges closed.




Working  in small batches, drop the ravioli into boiling salted water; after about 3 minutes or when it floats to the top, it's done. Remove and drain. 




In an extra large skillet add the smoky paprika butter and let it melt until frothy. Add the chickpeas and let them get all toasty, about a minute.

Add the ravioli and toss gently in the butter for about a minute to toast them.  Plate them and top with the mint yogurt and feta cheese and the dough, if using. 


I'll be on the hunt for some kataifi pastry dough for the next time I make this. 

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Anatolian Ravoili with Chickpeas, Feta and Brown Butter.


1/3 pound kataifi pastry dough; optional
or substitute with filo dough; cut into strips
3 tablespoons unsalted butter, melted kosher salt
2 tablespoons extra virgin olive oil
1 large white onion, finely chopped
1 pound cremini or button mushrooms, finely; chopped (5 cups)
1 teaspoon smoked paprika
1 (12-ounce) package square wonton wrappers
3 large eggs, beaten
smoked paprika butter
1 (15.5-ounce) can chickpeas (garbanzo beans); rinsed, drained
2 lemons, halved
mint yogurt
1/4 cup crumbled feta cheese

1 If you are making the dish with the** kataifi pastry, preheat the oven to
400 ° F.

2 Put the kataifi dough in a small mixing bowl, and using your hands, pull
apart the ribbons to separate them slightly. Add the melted butter and a
pinch of salt. Mix well, and then spread it out on a baking sheet. Bake,
stirring about halfway through, for 10 to 12 minutes, until golden brown.
Set aside to cool.

3 Meanwhile, make the ravioli filling: Heat the olive oil in a medium sauté
pan set over medium-high heat. Add the onion and cook, stirring
occasionally, until it starts to brown, about 4 minutes. Add the mushrooms,
smoked paprika, and 2 teaspoons salt. Cook for 3 to 4 minutes, stirring
frequently. Remove from the heat, transfer to a bowl, and place in the
refrigerator to cool.

4 To assemble the ravioli, spread 30 wonton wrappers out on a work surface,
and brush them with the beaten eggs, covering them completely. Put 1 level
tablespoon of the mushroom mixture in the center of each wrapper. Fold up
each wrapper so all four corners meet in the center. Then pinch the edges
of the dough together so that, when you look down on it, the pinched edges
look like an X.

5 Bring a large pot of water to a boil. Working in batches, drop the
ravioli in the water and boil for 3 minutes or until they float to the top.
Transfer gently to a colander to drain.

6 Set an extra-large skillet over medium-high heat. (The wider the surface
area, the more evenly the ravioli will cook. If you do not have an
extra-large skillet, do these next steps in two batches.) Add the smoked
paprika butter and let it melt until frothy. Add the chickpeas and toast
them in the butter for 1 minute. The butter will start to brown; that is
okay. Add the drained ravioli and toss gently in the butter for 1 minute to
coat and toast them.

7 To serve, put all of the ravioli on a large platter and top with the
butter and chickpeas from the skillet. Squeeze lemon juice over the top,
and then drizzle with the mint yogurt. Just before serving, top with the
crumbled feta cheese and crumbles of the kataifi pastry (if using).

1 1/ 8 CUPS 1 cup (2 sticks) unsalted butter, softened
2 teaspoons harissa ,
1 teaspoon smoked paprika
1 teaspoon kosher salt
In a mixing bowl, combine the butter, harissa, paprika, and salt, and mix
completely. Store in an airtight container in the refrigerator for up to 2

1/2 cup plain whole-milk yogurt
1 1/2 tablespoons chopped fresh mint leaves
Pinch of kosher salt
In a bowl, combine the yogurt, mint, and salt, and mix well. Store in an
airtight container in the refrigerator for a few hours. (After that, the
mint will start to brown.)


**A style of phyllo pastry dough that resembles shredded wheat when cooked,
kataifi pastry dough is available thick or thin, and is used in both sweet
and savory dishes in the Mediterranean and the Middle East. If you can’t
find it, substitute phyllo dough cut into thin strips.

I spent a summer on the Greek island of Patmos, in a tiny house in the
middle of an olive grove. This pasta dish, finished with brown butter and
feta, was first made for me by the olive farmer who lived next door. When
the ravioli is lightly coated in this toasty, smoky, spicy butter, then
finished with minted yogurt, you will honestly think you've gone to heaven…
or to the Mediterranean.

Feniger, Susan; Alger, Kajsa; Lachman, Liz (2012-07-17). Susan Feniger's
Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet
Recipes (Kindle Locations 2168-2170). Random House, Inc.. Kindle Edition.

Notes: Susan Feniger's Street Food Cookbook

Yield: 6 servings

** Exported from Now You're Cooking! v5.87 **

And that's that