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Dining for two

Stuffed Spinach Ravioli

Italian inspired homemade Stuffed Spinach Ravioli! Make your own ravioli, stuff with Violife Greek White and serve with Violife Prosociano. So impressive and yummy!

  • prep timeCooking time10 minutes
  • preparation timePrep time1 hour 5 minutes
  • servingsServings3 portions
recipe image Stuffed Spinach Ravioli
  • 250 g flour
  • 250 g Spinach, blanched and blended in the mixer
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 200 g Violife Greek White Block
  • Zest of 1 lemon
  • Fresh oregano leaves, chopped
  • Fresh basil leaves, chopped
  • 1 tsp fresh pepper
  • 1 pinch of nutmeg
  • 3 tbsp olive oil
  • 100 g fresh breadcrumbs
  • 1 lemon zest, finely grated
  • Handful fresh flatleaf parsley, finely chopped
  • 140 g Violife Prosociano, flakes or grated
  • extra-virgin olive oil
  • 1 lemon zest
  • salt & pepper to taste
  1. To make the ravioli dough, combine all ingredients in a large bowl and use your hands to form an elastic dough. If it is too dry add a splash of water. Wrap with cling film and place in the fridge.
  2. Meanwhile, make the filling by combining all the ingredients. Set aside in the fridge.
  3. Cut the dough in 6 pieces and form into round balls. Use a rolling pin or pasta maker to make a thin sheet of dough. Use a round cutter to cut small circles.
  4. Fill half of the dough circles with a tablespoon of filling, top with the other half of the dough circles and use a fork to press around the edges, securing the raviolis. Continue the filling process, until you have used up the filling as well as the dough.
  5. Cover with a clean tea towel, whilst you boil some water and prepare the breadcrumbs.
  6. In a large pan heat olive oil over medium heat and add the breadcrumbs, lemon zest, salt and pepper. Fry, stirring for 3-4 minutes until golden. Transfer to a bowl to cool and stir in the parsley.
  7. Boil the ravioli in salted water for 4 minutes until al dente, drain and toss with olive oil.
  8. Serve with sprinkles of breadcrumbs, Violife Prosociano, grated lemon zest, salt and black pepper.