Spinach and Feta Ravioli

    Spinach and Feta Ravioli


    21 people made this

    About this recipe: The classic combination of feta cheese, spinach and pine nuts is used in this recipe. The filling is used in fresh pasta to make ravioli. Serve with an olive oil, fresh parsley and garlic dressing.

    Serves: 4 

    • For the Filling
    • 1 tablespoon olive oil
    • 285g fresh spinach
    • 150g feta cheese
    • 75g pine nuts
    • To Make the Ravioli
    • 2 fresh pasta sheets
    • 1 egg
    • 1 tablespoon water

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the olive oil in a large frying pan over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
    2. Combine the cooked spinach, feta and pine nuts in a liquidiser or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
    3. To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the pasta sheet by teaspoonfuls about 2.5cm apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the prongs of a fork around the edges of the pasta to seal each ravioli.
    4. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently and return to the boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

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