SPINACH, FETA, AND PINE NUT RAVIOLI FILLING
A delicious ravioli filling for fresh pasta.
Provided by Matthew Valleau
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
- To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one 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 (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
- 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.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 31 g, Cholesterol 76.3 mg, Fat 22.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 499 mg, Sugar 2.9 g
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ayoimboredchec
[email protected]I'm not sure what went wrong with my ravioli. I followed the recipe exactly, but they turned out dry and tasteless. Maybe I didn't cook them long enough?
Mi shorjo
[email protected]This recipe was a waste of time and ingredients. The ravioli were bland and the filling was runny. I would not recommend this recipe to anyone.
Phoenix Ptyltd
[email protected]Overall, I was disappointed with this recipe. I don't think I would make it again.
Cheong Wee
[email protected]The ravioli were difficult to seal. I think I would use a different type of pasta next time.
kj2012 Blessed
[email protected]The filling was too runny for my liking. I think I would use less milk next time.
Anes Anes
[email protected]These ravioli were a bit bland for my taste. I think I would add more spices next time.
Susmita
[email protected]I will definitely be making this recipe again. It's a great way to use up leftover spinach and feta.
Faisal Darman
[email protected]This is a great recipe for spinach feta and pine nut ravioli filling. The filling is flavorful and creamy, and the ravioli cook up perfectly.
Xafso Ahmed
[email protected]I loved the flavor of this ravioli filling. It was so fresh and flavorful. The ravioli were easy to make and cooked perfectly.
Abed Kasti
[email protected]These ravioli were delicious! The filling was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making these again.
Md Montasir2
[email protected]I love the combination of spinach, feta, and pine nuts in this ravioli filling. It's so flavorful and delicious. The ravioli are easy to make and cook quickly. I will definitely be making this recipe again.
Hannah Henyo
[email protected]These ravioli were a hit with my family! The filling is so flavorful and the ravioli are cooked perfectly. I will definitely be making these again.
Jolanta Kavoliuniene
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover spinach and feta. The filling is easy to make and the ravioli cook quickly. I like to serve them with a simple tomato sauce or a creamy pesto sauce
Magar Balu
[email protected]This spinach feta and pine nut ravioli filling is amazing! It's so flavorful and delicious. I love the combination of spinach, feta, and pine nuts. The ravioli turned out perfectly. They were cooked evenly and the filling was creamy and flavorful. I