Spinach, Feta, and Pine Nut Ravioli Filling

Spinach, Feta, and Pine Nut Ravioli Filling

Matthew Valleau

"A delicious ravioli filling for fresh pasta."
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Ingredients

1 h 15 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Editor's Note
  • For step-by-step instructions on how to make ravioli, see our Making Ravioli article.

Reviews

Read all reviews 21
  1. 25 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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 excite...

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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. ...

Love it! This filling was awesome. Followed recipe exactly.

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 ma...

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. Aweso...

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!

I followed this recipe and added shrimp to the filling.... This was so good that my 3 year old even loved it!

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...

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 excite...

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 wonto...

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