Print Recipe

Spinach ravioli with feta cheese and yogurt

Prep Time30 mins
Cook Time5 mins
Resting time30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: fresh pasta
Servings: 4


For the dough

  • 100 gr fresh spinach
  • 3/4 tbsp coarse salt
  • 1 1/2 cup 00 flour
  • 2/3 cup fine semolina
  • 2 eggs

For the filling

  • 400 gr strained yogurt
  • 250 gr feta cheese
  • 50 gr grated Parmesan
  • 4 tsp finely chopped dill
  • freshly ground pepper
  • zest from one lemon

For serving

  • extra virgin olive oil
  • grated Parmesan


  • In a bowl add the spinach and the coarse salt. Rub the leaves of the spinach until extracting its liquids.
  • Separate the leaves from the liquid. By using a blender or a knife, finely chop the leaves until making pasta. Add some of spinach liquid.
  • Mix the flour with the semolina and add the eggs. Stir with the help of a fork. 
  • Add the spinach pasta and stir. Use your hands if needed.
  • Add the spinach liquids to the mixture gradually. Be careful because you may not need to add the whole quantity, it depends on the flour.
  • Knead for 5 minutes or until dough can be uniform when squeezed. If the dough looks particularly tough, add a teaspoon or two of spinach liquid.
  • Wrap the dough with a bee wrap and refrigerate for at least 30 minutes.  
  • By using pasta cutter or a sharp knife cut the dough into 4 equal pieces. Press and flatten one piece of dough in order to be able to come through the rollers of a pasta machine. Dust the rollers with some flour and feed the dough through them. After rolling, dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through the rollers again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved.
  • Add a teaspoon of the filling on top of each sheet, leaving a distance around 3-4cm and cut into even pieces. Wrap the ravioli and stick together the edges. If it is hard to seal them use some drops of water. Press with your fingers to thin the surface of the two sheets, until they are as thin as the sole of the ravioli. This will help ravioli to evenly boil. Be careful not to trap air in the ravioli. If there is air press from the folded point outward to remove excess air.
  • In a large pot add enough water and bring it boil. Add 2 tbsp. of salt and then carefully add the ravioli. Boil for 2-3 minutes.
  • Carefully remove the boiled ravioli and serve them on the plate. Add extra virgin  olive oil
    and freshly ground parmesan.