Spinach, Feta, and Pine Nut Ravioli Filling Recipe - Allrecipes.com
Spinach, Feta, and Pine Nut Ravioli Filling Recipe
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Spinach, Feta, and Pine Nut Ravioli Filling

Recipe by  

"A delicious ravioli filling for fresh pasta."

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Ingredients Edit and Save

Original recipe makes 30 2-inch ravioli Change Servings
  • PREP

    1 hr 10 mins
  • COOK

    5 mins

    1 hr 15 mins


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

Reviews More Reviews

Most Helpful Positive Review
Mar 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.

Most Helpful Critical Review
Oct 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.


21 Ratings

Jan 05, 2012

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

Mar 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.

Sep 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!

Jan 07, 2012

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!

Jun 29, 2011

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

Jun 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.


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 499 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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