Rating: 4.58 stars
38 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

A delicious ravioli filling for fresh pasta.

Recipe Summary test

prep:
1 hr 10 mins
cook:
5 mins
total:
1 hr 15 mins
Servings:
4
Yield:
30 2-inch ravioli
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Filling:
To Make the Ravioli:

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note

For step-by-step instructions on how to make ravioli, see our Making Ravioli article.

Nutrition Facts

383 calories; protein 17.7g; carbohydrates 31g; fat 22.4g; cholesterol 76.3mg; sodium 499mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
03/04/2010
Mathew seriously?! This is AMAZING!!!! I followed the recipe exactly and the only change I made was to fill pre cut won ton wrappers. Served it with a simple marinara sauce. Super delish. I will make these again for sure. Read More
(19)

Most helpful critical review

Rating: 2 stars
10/11/2010
This was a lot of work and the result wasn't anything spectacular. Both my husband and I thought the filling was bland perhaps in need of pepper. I love all the ingredients and was so excited to try this recipe. I followed it exactly and ended up forcing five raviolis into my mouth before throwing it in tupperware and making a microwave meal. Now if you took the filling added garlic and black pepper and then tossed some spiral noodles in it that might have been edible. Read More
(3)
38 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/04/2010
Mathew seriously?! This is AMAZING!!!! I followed the recipe exactly and the only change I made was to fill pre cut won ton wrappers. Served it with a simple marinara sauce. Super delish. I will make these again for sure. Read More
(19)
Rating: 5 stars
01/05/2012
Love it! This filling was awesome. Followed recipe exactly. Read More
(8)
Rating: 5 stars
03/18/2010
Oh my gosh this was amazing!!!! Our store was out of pine nuts so I just used sunflower seeds instead and it tasted great; the nuts gave it more of a 'meaty' texture and the spinach and feta made it so rich. My husband LOVED it. I used the Egg Noodles recipe from this site to make the raviolis - it was really easy and wonderful. If you do that though you only need half of the filling. Next time I'll half it. Thank you so much! I will definitely make these again. Read More
(8)
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Rating: 5 stars
09/20/2010
Delicious!! I made this using walnuts (I couldn't bring myself to spend 7 on pinenuts). I sauteed the spinach in some garlic because I love garlic and used wonton wrappers for the pasta. Awesome! Served it with Marinara. It made so much that I froze half of it! Looking forward to having it again! Read More
(5)
Rating: 5 stars
06/30/2012
DELICIOUS!!! This is definitely a MUST-MAKE-AGAIN! 6/29/2012 Update: Followed this pretty much exactly as written but subbed wonton wrappers for pasta sheets and I toasted the pine nuts. I also used the lid of a jar that was slightly wider than my filling to cut the extra pasta off. GENIUS. Made the perfect amount of filling to pasta. Still amazing. Read More
(5)
Rating: 5 stars
11/03/2010
These were incredible! I used walnuts instead of Pine Nuts since I hate "Pine Mouth". Served them with a walnut, cream sauce. AWESOME! Read More
(4)
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Rating: 4 stars
05/17/2010
I wouldn't say that this is incredibly easy, I filled up the sink with dishes, silverware, and little bowls by the time that I had finished but it was pretty good, not bland at all. I used wonton wrappers instead of making my own ravioli and that worked out nicely. I would suggest adding only a little bit of the filling as a little goes a long way. They were easy to cook. I had to add an egg to the mixer because with all of the dry ingredients I couldn't get it to mix and that worked nicely. I also added some garlic to the mix because I always do! Great recipe and it makes a TON. Read More
(4)
Rating: 2 stars
10/11/2010
This was a lot of work and the result wasn't anything spectacular. Both my husband and I thought the filling was bland perhaps in need of pepper. I love all the ingredients and was so excited to try this recipe. I followed it exactly and ended up forcing five raviolis into my mouth before throwing it in tupperware and making a microwave meal. Now if you took the filling added garlic and black pepper and then tossed some spiral noodles in it that might have been edible. Read More
(3)
Rating: 5 stars
06/29/2011
I followed this recipe and added shrimp to the filling.... This was so good that my 3 year old even loved it! Read More
(3)