Stuffed Ravioli with Spinach, Feta and Greek Yogurt
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Italian
- 2 cups all-purpose flour
- 4 large eggs
- 1 tbsp olive oil
- Pinch of salt
- 1 Greek yogurt full fat or light 2%
- 200 gr. soft Feta or if you cannot find soft feta you can use ricotta
- 150 gr. baby spinach
- 1 tsp onion powder
- Salt, pepper
- ½ tsp dill, finely chopped
- 5 cherry tomatoes, cut in halves
- In your stand mixer add the flour and salt.
- Pour the eggs and oil and mix with the hook until a soft dough is formed around it.
- Remove, cover with cling film and let it rest at room temperature.
- While the dough rests, make the filling
- In a skillet pour couple of tbsp of olive oil and sauté in medium/high heat the spinach until it softens.
- Add the onion powder, salt and pepper and the tomatoes and continue to sauté for a minute.
- Remove from heat and stir in the cheese and yogurt.
- Set aside to prepare the ravioli.
- Divide the dough to 4 pieces.
- Take the first and cover the other 3.
- Follow the manufacturer’s instructions so as to make a sheet of dough.
- I have a ravioli mold.
- With this I cut the dough in circular disks, add the filling about 1 tsp and close them with the mold as well.
- Do this for all the dough and place the ravioli in a floured surface for about 30 minutes to an hour.
- Then boil them in salted water for about 4 minutes.
- Please check them regularly as the fresh pasta is ready in lesser time than the dried one.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/stuffed-ravioli-with-spinach-feta-and-greek-yogurt/
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