Fresh Spinach & Feta Ravioli
A family favourite that's HFI-friendly and packed with flavour.This delicious ravioli is filled with tender English spinach and creamy feta, all wrapped in homemade pasta that’s free from nasties. The best part? Everyone at the table can enjoy the same meal — no separate cooking needed!This recipe uses our Fresh Homemade Pasta dough for a wholesome base that’s safe for those with Hereditary Fructose Intolerance.
Ingredients
- 1 batch Fresh Homemade Pasta
- ½ cup English spinach (finely chopped, stalks and veins removed to lower fructose content)
- 100 g HFI-safe feta cheese (crumbled)
- 1 tbsp olive oil
- salt & pepper to taste
HFI-Friendly Creamy Sauce Pairing
- ½ cup HFI-safe cream
- 20 g parmesan (grated)
- 1 tsp HFI-safe butter
- salt & pepper to taste
Instructions
- Prepare your pasta dough as per the Fresh Homemade Pasta Recipe. Roll out thinly and cut into your desired ravioli shapes.
- Carefully remove the stalks and veins from the spinach leaves, then finely chop.
- Heat olive oil in a pan and sauté the spinach until just wilted (or heated through if using pre-chopped frozen spinach). Allow to cool slightly.
- In a bowl, combine sautéed spinach, crumbled feta, salt, and pepper. Mix well.
- Place small teaspoons of the filling in the centre of your pasta shapes.
- Fold over and press edges firmly to seal. Use a fork to crimp the edges on both sides to secure.
- Cook ravioli in a large pot of salted boiling water with a splash of olive oil. The ravioli will float when cooked — approx. 3–5 minutes.
HFI-Friendly Creamy Sauce Pairing
- In a small saucepan, gently heat the cream and butter over low heat.
- Stir in the parmesan until melted and smooth.
- Season with salt and pepper to taste.
- Pour over freshly cooked ravioli just before serving.
Notes
Always roll your pasta dough thinly for the best texture.
Avoid overfilling your ravioli to help prevent them from bursting while cooking.
