Feta, Spinach & Pine Nut Filling for Ravioli

Name: Feta, Spinach & Pine Nut Filling for Ravioli
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek, Italian
Ingredients: 1 cup Crumbled Feta Cheese; 2 whole Dry Pasta; 1 whole Eggs; 1 tbsp Olive Oil; 0.5 cup Pine Nuts; 10 oz Spinach; 1 tbsp Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 Greek 🇬🇷Italian 🇮🇹 High-Protein 💪Vegetarian 🥦Kosher ✡️Comfort-Food Pescatarian 🐟

This filling combines tender wilted spinach with briny feta and toasted pine nuts for a creamy, nutty bite that feels rich yet balanced. Feta, Spinach & Pine Nut Filling for Ravioli is ideal for a weekend pasta project or an elegant dinner, bringing a pleasantly tangy finish and subtle crunch to each pocket of fresh pasta.

Prep30 mins
Cook10 mins
Serves4
DifficultyEasy

Feta, Spinach & Pine Nut Filling for Ravioli

1

Heat olive oil in a large skillet over medium-high heat. Add the spinach and cook until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as possible.
2

Combine the spinach, feta, and pine nuts in a blender or in the bowl of a food processor; pulse until it reaches a fine paste consistency.
3

Drop 30 teaspoonfuls of the filling onto 1 pasta sheet, spacing them about 1 inch apart. Beat the egg and water together in a small bowl; brush this over the remaining pasta sheet. Carefully place the egg-washed pasta sheet, egg-washed side down, over the filled bottom layer, aligning the 2 sheets evenly. Press out the air around each portion of filling. Cut into individual ravioli. Seal the ravioli edges by pressing with the tines of a fork.
4

Fill a large pot with lightly salted water and bring it to a rolling boil; add the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.