Wordless Friday – Spinach Ravioli with 4 Cheese Filling

Spinach Ravioli
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.

Four Cheese Ravioli

Ravioli all sealed


4-Cheese Spinach Ravioli

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9 thoughts on “Wordless Friday – Spinach Ravioli with 4 Cheese Filling”

  • 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.

  • The four cheese ravioli with anchovy/anise sauce looks fabulous! What are the proportions with the cheeses?

    Nice site. Congratulations.

  • 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!

  • Hi! This looks delicious! I would love to have the recipe if you don’t mind. 🙂

  • 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!

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