Spinach Filling for Cannelloni, Ravioli and Tortellini

photo by Peter J


- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
4 servings stuffed pasta
- Serves:
- 4
ingredients
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons butter
- 10 ounces fresh spinach, torn into small pieces
- 4 ounces feta cheese, crumbled
- 4 ounces farmer cheese, crumbled
- 1⁄4 teaspoon freshly ground nutmeg
- salt & freshly ground black pepper
- 2 eggs
- 1⁄4 cup chopped fresh parsley
directions
- Melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat, cool enough to handle, and squeeze dry.
- Combine onion mixture and spinach; stir in cheeses and beat in seasonings, eggs and parsley; refrigerate until ready to stuff pasta.
Questions & Replies

Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.