Wordless Friday – Spinach Ravioli with 4 Cheese Filling
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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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.
They look wonderful, Gabi!!! Wish I could just reach into the screen and gobble them up. 🙂 Good work as always!
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.
That looks so good. Do you have a special ravioli maker?
Tiff – Nope!
I have the pasta roller – that’s all. From there it’s all by hand. Quite fun!
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!