How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [34]
Instead of making pita sandwiches, serve the Souvlaki with double the portion of Greek Salad called for here, or Spinach Rice (page 167).
MANTI: RAVIOLI OF FOUR CHEESES WITH CRISPY SHALLOTS, BROWN BUTTER & SAGE
RAVIOLIA ME TESSERA TYRIA, TIGANITA KREMMYDAKIA, VOUTYRO, FASKOMILO
SERVES 4 TO 6
The Manti may be frozen in the same way as the dumplings on page 80. If frozen, you’ll have to increase the cooking time a bit—but either way, when they rise to the surface they’re done.
FOR THE HILOPITES PASTA
2 cups cake flour
½ cup all-purpose flour, plus more for dusting
1 tablespoon kosher salt
4 large eggs, separated
½ cup plus 2 tablespoons extra-virgin olive oil
10 tablespoons tepid water
Semolina, for dusting
FOR THE MANTI
3 large shallots
Milk for soaking
cup fresh, whole-milk ricotta cheese
cup grated graviera cheese
cup grated mizithra cheese
cup crumbled manouri cheese
1 large egg, beaten
Pinch of nutmeg, preferably freshly grated
Kosher salt and cracked black pepper
All-purpose flour and semolina (50/50 mixture), plus more all-purpose flour for dredging
Blended oil (90 percent canola, 10 percent extra-virgin olive) for frying, as needed
cup unsalted butter
12 leaves sage, cut into thick strips
1 large shallot, finely chopped
For the Hilopites Pasta, in a food processor fitted with a dough blade, combine the cake flour, all-purpose flour, and salt. Pulse to blend. Add the egg yolks, olive oil, and water and process on and off until the dough clumps up on the center stem. You may have to add a little more water to make the dough come together or add a bit more all-purpose flour if the dough is too wet. When the dough forms a cylinder on the stem, process for about 1 additional minute until smooth and elastic, not tacky. (Add a little more flour or water to adjust the consistency if needed.)
Turn the dough out of the processor onto a clean work surface and give a quick knead to form into a smooth, round ball. Sprinkle with more flour if the dough sticks to the surface and continue to knead until the additional flour is fully incorporated. Wrap with plastic wrap and refrigerate for at least 1 hour, preferably overnight. (The colder the dough, the easier it will be to roll out.)
Starting with the largest setting put the dough through a pasta machine and continue feeding, lowering the settings by two after each pass (to no. 9 or no. 10), and roll until the dough is almost translucent. Scatter with flour only if the dough threatens to stick. Keep rolling until the dough is silky and flexible and, again, not at all tacky.
For the Manti, slice 2 of the shallots thinly into rings and soak in milk to cover. Refrigerate.
In a bowl, stir the ricotta and the other three cheeses until smooth. Stir in about half the beaten egg (reserve the rest) and the nutmeg; season liberally with kosher salt and pepper and stir again.
Dust a large, rimmed baking sheet very generously with all-purpose flour and semolina. Cut the pasta dough into about forty-eight 2 x 2-inch squares. Add a little water to the remaining egg and brush all four outside edges of the pasta squares. Place the cheese filling into a piping bag and pipe or use 2 small teaspoons to mound about 1 generous teaspoon into the center of each square. Bring two opposite corners up to meet in the center and press together firmly to make a fat triangle, pointed side up. Bring the remaining corners together to meet in the front and press together to make an agnolotti shape. Transfer to the baking sheet as you work.
Put a pot with (well-salted) water on to boil for the pasta. While you wait for the water, remove sliced shallots from milk. Dredge them in all-purpose flour and shake off the excess. Fry in a pot half full of blended oil at 350°F, until golden. Season with salt and pepper and reserve on absorbent paper in a warm place.
When the pasta water is boiling, lower the