Toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. Watch them closely as they burn easily. Don't over-process the filling; a little texture is desirable. Ensure the ravioli are well-sealed to prevent the filling from leaking out during cooking. Serve the ravioli with your favorite sauce, such as brown butter sage sauce, marinara sauce, or a simple drizzle of olive oil and grated Parmesan cheese. Freshly made pasta is highly recommended, but store-bought fresh pasta sheets can be used for convenience.
Spinach, Feta, and Pine Nut Ravioli Filling
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS103
Embark on a culinary adventure with this vibrant ravioli filling. The earthy spinach, salty feta, and toasted pine nuts create a symphony of flavors that will elevate your homemade pasta to new heights. Prepare to be amazed by the taste of Italy!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol76 mg
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Fiber3 g
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Protein18 g
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Saturated Fat8 g
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Sodium499 mg
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Sugar3 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
Heat the olive oil in a large skillet over medium-high heat. (1 minute)
02
Step
5 mins
Add the spinach and cook, stirring occasionally, until fully wilted. (2 minutes)
03
Step
5 mins
Transfer the wilted spinach to a colander and allow to cool slightly. (5 minutes)
04
Step
5 mins
Once cool enough to handle, squeeze the spinach with your hands to remove as much excess liquid as possible. This step is crucial to prevent soggy ravioli.
05
Step
2 mins
In a blender or food processor, combine the squeezed spinach, feta cheese, and toasted pine nuts. Pulse until the mixture forms a relatively smooth paste.
06
Step
5 mins
Lay one pasta sheet on a lightly floured surface. Drop 30 teaspoonfuls of the spinach-feta mixture onto the sheet, spacing them about 1 inch apart.
07
Step
5 mins
In a small bowl, whisk together the beaten egg and water to create an egg wash.
08
Step
5 mins
Brush the remaining pasta sheet with the egg wash. Gently lay the egg-washed pasta sheet, egg-washed side down, over the filled pasta sheet, carefully matching up the edges.
09
Step
2 mins
Press out any air pockets around each filling portion.
10
StepUsing a ravioli cutter or a sharp knife, cut the pasta into individual ravioli.
11
StepPress the edges of each ravioli with the tines of a fork to seal them tightly.
12
StepFill a large pot with lightly salted water and bring to a rolling boil.
13
StepCarefully drop the ravioli into the boiling water. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is heated through. (3 to 5 minutes)
14
StepRemove the ravioli with a slotted spoon and serve immediately.
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Please Rate
Jeromy Lind
Jun 20, 2025These were a huge hit at my dinner party. Will definitely be making them again.
Brandt Runolfssonbins
Apr 25, 2025This filling is absolutely divine! The feta and spinach are a match made in heaven.
Eve Mclaughlin
Apr 20, 2025I used wonton wrappers and it worked perfectly! Quick and easy.
Filiberto Shields
Mar 12, 2025I added a bit of garlic to the spinach while sautéing it. Gave it an extra kick!
Noemy Boyer
Dec 28, 2024My family loved these ravioli. The pine nuts add such a nice crunch.
Abdullah Zemlak
Dec 17, 2024Squeezing the spinach is key! Mine were a little soggy the first time I made them.
Mafalda Medhurst
May 25, 2024The instructions were very clear and easy to follow. My first time making ravioli and they turned out great!
Hertha Flatley
May 13, 2024Next time I'll try adding some ricotta cheese to the filling for a creamier texture.