Stuffed Ravioli with Spinach, Feta and Greek Yogurt
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
For the Ravioli
  • 2 cups all-purpose flour
  • 4 large eggs
  • 1 tbsp olive oil
  • Pinch of salt
For the Filling
  • 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
Instructions/ Εκτέλεση
For the Ravioli
  1. In your stand mixer add the flour and salt.
  2. Pour the eggs and oil and mix with the hook until a soft dough is formed around it.
  3. Remove, cover with cling film and let it rest at room temperature.
  4. While the dough rests, make the filling
For the Filling
  1. In a skillet pour couple of tbsp of olive oil and sauté in medium/high heat the spinach until it softens.
  2. Add the onion powder, salt and pepper and the tomatoes and continue to sauté for a minute.
  3. Remove from heat and stir in the cheese and yogurt.
  4. Set aside to prepare the ravioli.
  5. Divide the dough to 4 pieces.
  6. Take the first and cover the other 3.
  7. Follow the manufacturer’s instructions so as to make a sheet of dough.
  8. I have a ravioli mold.
  9. With this I cut the dough in circular disks, add the filling about 1 tsp and close them with the mold as well.
  10. Do this for all the dough and place the ravioli in a floured surface for about 30 minutes to an hour.
  11. Then boil them in salted water for about 4 minutes.
  12. Please check them regularly as the fresh pasta is ready in lesser time than the dried one.
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