a delicious ravioli filling made with fresh pasta.
| Prep Time: | 1 hr 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 30 2-inch ravioli |
Ingredients
- 1 tablespoon olive oil
- 1 (10 ounce) bag fresh spinach
- 1 cup feta cheese
- ½ cup pine nuts
- 2 fresh pasta sheets
- 1 egg
- 1 tablespoon water
Instructions
- 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.
- For step-by-step instructions on how to make ravioli, see our Making Ravioli article.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 499 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for the fam which is a 2 yr old, 6 yr old hubby n me. Both kids devoured it and asked for seconds but me and hubby realized we don’t like pine nuts. I’m thinking if I maybe changed the type of nut it’d be better for me at least. I will definitely do the spinach feta part again though.
We made pasta today, so decided to make some into ravioli and use this as the filling. Easy and good, though a little ‘rich’ for my taste. Will maybe use less feta/try sunflower (as others suggested) or pumpkin seeds instead of pine nuts on our next ‘pasta making’ adventure! Oh, and our pasta ravioli roller made making these a piece of cake!
filling was great. give me a spoon or crackers. Wonderful. But then I boiled the ravioli until it floated and suddenly they tasted like swilly spinach. they were gross. I used the freshest of ingredients with home made pasta. I make pasta almost every other day. Not sure what went wrong but the fresh filling blended was wonderful. I was so excited. But once boiled, it was gross. tasted like expired spinach and the feta was lost. Sorry. wanted to love this. would use the fresh filling as a dip any day. But not ravioli material for my family
The filling is delicious, we used ricotta instead of feta and it turned out great! Love the texture and taste of the filling. Served ravioli with a basil cream sauce and everyone cleaned their plates. Definitely making this again.
The filling was awesome! I wanted to try different fillings for ravioli so I halved this recipe and 2 more (1 cheese, 1 butternut squash) and everyone agreed this was their favorite. Instead of pine nuts we used walnuts and man, this came out near perfect.
This is an excellent ravioli recipe. Next time I will put away my ravioli mold and make bigger raviolis. After making the ravioli, I put them on a tray and put them into the icebox of the refrigerator. They didn’t break apart as previous reviewers commented.
Made with the Easy Homemade Pasta Recipe, and got rave reviews for this meal. It was so delicious! Had a bit of filling left over and my husband loved it as a sandwich spread. You should all make this!!
I added some fresh parsley to the mixture and a small clove of garlic ( just because they were spare). I also fried some fresh sage leaves in a little oil to dress the dish. To sum up: I made it for lunch, and my wife wants me to make it again for dinner! Excellent recipe.
Pretty tasty dish…I used cashews instead of pine nuts but otherwise followed the recipe. Served it with red sauce mixed with some alfredo from a jar. Wife really liked it, she’s a veg so I’m always looking for something to make that we’ll both like.
I borrowed a couple different suggestions and added carmelized onions and a little nutmeg and of course fresh ground pepper. I topped the raviolis with a little brown butter. Delightful!!
Turned out fantastic! I used the recipe as is. Is was a huge hit at supper
This was a hit at a ravioli making dinner party. I used a blend of pine nuts, walnuts and sunflower seeds in equal amounts. Roasting the nuts & seeds makes it very tasty! I also added a little bit of nutmeg. I used a stick blender since I didn’t have a food processor to mix it together and it came together fine with 1-2 tbps of olive oil. For a sauce I roasted some garlic and blended it with melted ghee to drizzle on top. Definitely will make again.
We are having a dinner party tomorrow night and I made these and butternut squash raviolis as well. As I was mixing the ingredients as listed I tasted it, and as others, found it rather bland. I caramelized onions and added 4 cloves garlic and white pepper. Tasted…not so great…still! Cap full of Marsala wine and then parmesan to thicken out the liquid. A little nutmeg and it finally tasted good.
This recipe had no flavor.
This was very good. This was my first attempt at making ravioli. It took a bit of time to stuff them but it was easy to do. I tossed the ravioli in a mix of tomato basil pesto & marinara sauce.
I added an onion, garlic, a dash of salt and pepper and nutmeg to the filling. When ready I drizzled some olive oil over the ravioli and sprinkled with parmesan cheese. Thanks for the recipe!
This recipe is so great! I used walnuts instead of pine nuts and I use wonton wrappers now instead of pasta sheets. I add fresh herbs to the filling too. I highly recommend this recipe to all but make sure you cook the pasta long enough. The first time I tried this, the ravioli rose to the surface of the the boiling water quickly and they ended up being undercooked. Thanks for this superb recipe!!
Loved this , so did my family. My kids don’t like pine nuts too much, but they all still liked it. I did toast the pine nuts first. Next time I will try other nuts as suggested. It does take some time, but its well worth it.
Made this with friends for New Year’s Eve and served coated with Pesto. It takes some time to prepare but well worth the effort. Delicious!
Love it! This filling was awesome. Followed recipe exactly.
very tasty. I made this with wonton wrappers.