Recipe by Matthew Valleau
"A delicious ravioli filling for fresh pasta."
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For the Filling:
1 (10 ounce) bag
To Make the Ravioli:
fresh pasta sheets
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.
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.
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.
Love it! This filling was awesome. Followed recipe exactly.
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!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach, Feta, and Pine Nut Ravioli Filling
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 201
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