Wordless Friday – Spinach Ravioli with 4 Cheese Filling
Spinach Ravioli
This Wordless Friday’s cooking was (among others) a superb spinach ravioli with a 4-cheese filling (Blue, Feta, Parmesan and Cream cheese) sprinkled with sauteed sage, and in a fennel-butter-anchovies sauce. As always, let me know if you need the recipe.
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August 31st, 2009 16:10
Wow, the combination sounds wonderful. We just had homemade spaghetti for dinner with kamut flour, they were delicious. I’ll be making ravioli or tortellini the next day.
September 2nd, 2009 10:19
They look wonderful, Gabi!!! Wish I could just reach into the screen and gobble them up.
Good work as always!
September 2nd, 2009 10:54
Miriam: Spagetti with kamut flour?!?! Gosh! I have that sitting on my counter (the kamut flour) – now I know what to do with it!! Thanks for the comment!
Sam: Thanks for the comment! You will have to boil them first – hahahaha – sort of gooey if not – lol.
September 2nd, 2009 20:36
That looks so good. Do you have a special ravioli maker?
September 3rd, 2009 09:51
Tiff – Nope!
I have the pasta roller – that’s all. From there it’s all by hand. Quite fun!
October 12th, 2009 11:02
The four cheese ravioli with anchovy/anise sauce looks fabulous! What are the proportions with the cheeses?
Nice site. Congratulations.
October 12th, 2009 11:09
Thanks, Kathy!
I really improvised the proportions according to what I had in the refrigerator at the time. But I’d say that try this formula:
- 30% Cream Cheese
- 30% Feta
- 20% blue cheese
- 20% grated Parmesan
You might need to add a little cream to be able to easily mix.
Hope it helps!
March 5th, 2010 17:48
Hi! This looks delicious! I would love to have the recipe if you don’t mind.
March 9th, 2010 11:50
I’ll have to post it indeed in an upcoming post, but until then, make the fresh pasta then use the percentages of cheese I posted in a previous comment here as a filling. Boil until done but with a little bite, drain then toss in hot melted butter where you previously browned about 10 fresh sage leaves.
Will be more exact in my post, so hang on. Thanks!