A delicious spinach feta and pine nut ravioli filling for fresh pasta
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Make filling: Heat the olive oil in a large skillet 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.
Meanwhile
combine the cooked spinach
feta
and pine nuts in a blender or food processor and pulse until the consistency of a fine paste.
To make the ravioli: Beat egg and water together in a small bowl. Brush egg wash over a pasta sheet. Drop teaspoonfuls of filling on pasta sheet
about 1 inch 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 (e.g.
circles or squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each ravioli. Repeat with remaining pasta sheet.
Fill a large pot 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 a boil. Cook uncovered until the ravioli float to the top and the filling is hot
about 3 to 5 minutes.
From the Editor
For step-by-step instructions on how to make ravioli
