Brussel Sprout, Fig, and Feta Ravioli
Author: Erin Alderson
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • Ravioli:
  • 1 1/2 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 2 eggs
  • 3 tablespoons water
  • Filling:
  • 1/2 lb brussel sprouts
  • 4 dried figs
  • 1/3 cup feta (or gorgonzola, goat cheese, or blue cheese)
  • Butter Sauce:
  • 1/4 cup butter
  • 2 clove garlic
  • 2 teaspoon rosemary
  1. Combine whole wheat flour and salt on a clean surface. Make a well, add two eggs, and 3 tablespoons of water. Using a fork, whisk eggs and slowly begin to incorporate flour.
  2. Continue to incorporate flour and a paste will soon form. Continue to mix (eventually ditching the fork for your hands) and knead dough into a smooth ball.
  3. Let sit for 20-30 minutes.
  4. While dough sits, pulse figs in a food processor. Add brussel sprouts and cheese, continuing to pulse until well blended. Set aside.
  5. Using a pasta attachment or rolling pin, roll out pasta. Pasta should be thin but still hold together. Measure out ravioli (if you have a cutter).
  6. Spoon mixture by tablespoons onto dough. Fold dough over and crimp.
  7. Bring a pot of water to a boil. Adding 3-4 ravioli at a time, cook until ravioli float to the top (5-6 minutes.) Remove and continue with remaining ravioli.
  8. Melt butter in sauce pan. Add in garlic and rosemary, cooking until garlic is fragrant. Toss with ravioli and serve.
Recipe by Naturally Ella at