Spinach Filling for Cannelloni, Ravioli and Tortellini
"A traditional pasta filling with feta and farmer cheese. Great the way it is or treat it as a good basic recipe to take off on, adding what appeals to you. Tell me what you try."
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.
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Reviews
-
I used all ricotta instead of feta/farmers cheese and it was great! Also added 2 oz. parmesan along with the parsley. -
Great easy filling and its nice to see one using fresh produce. Makes quite a bit too. I've made enough for cannelloni for 4 and I could probably stuff enough for the freezer for a few 1-2 person meals. -
Really teriffic filling! I used on Canneloni and the quantity was perfect for 12 shells. The only change I made was to use cottage cheese rather than feta. -
We love lesagne but were ready for a change so we decided to have canneloni this week. This was an easy and delicious recipe, just what the Dr. ordered.
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.
