Spinach, Feta, And Pine Nut Ravioli Filling
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat the olive oil in a large skillet over medium-high heat
2
Cook the spinach until fully wilted, about 2 minutes
3
Let cool, then squeeze the spinach to remove as much liquid as you can
4
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
5
Beat the egg and water together in a small bowl
6
To assemble the ravioli, brush the egg over a sheet of pasta
7
Drop the filling mixture on the dough by teaspoonfuls about one inch apart
8
Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling
9
Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart
10
Press the tines of a fork around the edges of the pasta to seal each raviolo
11
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
12
Once the water is boiling, add the ravioli, stir gently, and return to a boil
13
Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes