Spanakopita Ravioli with Feta Crème, Crispy Leeks & Dill Oil
Spanakopita Ravioli with Feta Crème, Crispy Leeks & Dill Oil
Ingredients
For the Ravioli Dough
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 2 egg yolks
- 1 tablespoon olive oil
- 1 tablespoon cold water, as needed
- 1/2 teaspoon salt
For the Spanakopita Filling
- 10 ounces fresh spinach, chopped
- 4 ounces feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon nutmeg, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Feta Crème
- 4 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1/2 clove garlic, minced
- 1/8 teaspoon black pepper
For the Crispy Leeks
- 1 leek, white and light green parts only, thinly sliced into rounds
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups vegetable oil, for frying
For the Dill Oil
- 1/2 cup fresh dill, packed
- 1/2 cup extra virgin olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
For Serving
- 2 tablespoons butter
- 2 tablespoons Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Prepare the Ravioli Dough: In a large bowl, whisk together the flour and salt. Create a well in the center. Add the eggs, egg yolks, and 1 tablespoon of olive oil to the well. Gradually incorporate the wet ingredients into the flour using a fork, then switch to your hands. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is too dry, add cold water 1 teaspoon at a time. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 15 min
- 2
Prepare the Spanakopita Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Add the chopped spinach to the skillet in batches, allowing it to wilt down before adding more. Cook until all the spinach has wilted and most of the liquid has evaporated. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
Once the spinach mixture is cool enough to handle, squeeze out any excess liquid using a clean kitchen towel or paper towels. Transfer the spinach mixture to a large bowl. Add the crumbled feta, ricotta, Parmesan cheese, egg, chopped dill, chopped parsley, grated nutmeg, salt, and black pepper. Mix thoroughly until well combined.
⏱️ 10 min
- 4
Prepare the Feta Crème: In a food processor or blender, combine the crumbled feta, softened cream cheese, heavy cream, lemon juice, minced garlic, and black pepper. Process until smooth and creamy. If it's too thick, add a tiny bit more heavy cream. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and refrigerate until ready to serve.
⏱️ 5 min
- 5
Prepare the Dill Oil: In a small food processor or blender, combine the fresh dill, extra virgin olive oil, lemon juice, and salt. Blend until smooth. Strain the oil through a fine-mesh sieve (optional, for a clearer oil) or leave as is for a more rustic texture. Set aside.
⏱️ 5 min
- 6
Prepare the Crispy Leeks: Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). In a medium bowl, toss the thinly sliced leeks with the flour and salt until evenly coated. Shake off any excess flour. Carefully add a handful of leeks to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Repeat with remaining leeks. Keep warm.
⏱️ 10 min•🌡️ 350
- 7
Assemble the Ravioli: Divide the rested pasta dough into 2-3 portions. Working with one portion at a time, flatten it slightly and pass it through a pasta machine, starting at the widest setting and gradually decreasing the setting until you reach a thinness of setting 6 or 7 (depending on your machine). The sheet should be thin enough to see your hand through it. Lay the pasta sheet on a lightly floured surface.
⏱️ 10 min
- 8
Place small spoonfuls (about 1 teaspoon) of the spanakopita filling about 1 1/2 inches apart on one half of the pasta sheet. Lightly brush the dough around the filling with water. Carefully fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to seal, removing any air pockets. Use a ravioli cutter or a knife to cut out individual ravioli. Repeat with the remaining dough and filling. Place the finished ravioli on a lightly floured baking sheet.
⏱️ 20 min
- 9
Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes, or until al dente and floating to the surface. While the ravioli cooks, melt 2 tablespoons of butter in a large skillet over medium heat.
⏱️ 8 min
- 10
Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the melted butter. Gently toss to coat. Cook for 1-2 minutes, allowing the ravioli to absorb some of the butter and lightly brown.
⏱️ 2 min
- 11
To Serve: Spoon a generous dollop of Feta Crème onto the center of each serving plate. Arrange the buttered ravioli on top of the crème. Drizzle generously with the Dill Oil. Garnish with a sprinkle of crispy leeks and freshly grated Parmesan cheese. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spanakopita Ravioli with Feta Crème, Crispy Leeks & Dill Oil
For the Ravioli Dough
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 2 egg yolks
- 1 tablespoon olive oil
- 1 tablespoon cold water, as needed
- 1/2 teaspoon salt
For the Spanakopita Filling
- 10 ounces fresh spinach, chopped
- 4 ounces feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon nutmeg, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Feta Crème
- 4 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1/2 clove garlic, minced
- 1/8 teaspoon black pepper
For the Crispy Leeks
- 1 leek, white and light green parts only, thinly sliced into rounds
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups vegetable oil, for frying
For the Dill Oil
- 1/2 cup fresh dill, packed
- 1/2 cup extra virgin olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
For Serving
- 2 tablespoons butter
- 2 tablespoons Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Prepare the Ravioli Dough: In a large bowl, whisk together the flour and salt. Create a well in the center. Add the eggs, egg yolks, and 1 tablespoon of olive oil to the well. Gradually incorporate the wet ingredients into the flour using a fork, then switch to your hands. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is too dry, add cold water 1 teaspoon at a time. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 15 min - 2
Prepare the Spanakopita Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Add the chopped spinach to the skillet in batches, allowing it to wilt down before adding more. Cook until all the spinach has wilted and most of the liquid has evaporated. Remove from heat and let cool slightly.
⏱️ 10 min - 3
Once the spinach mixture is cool enough to handle, squeeze out any excess liquid using a clean kitchen towel or paper towels. Transfer the spinach mixture to a large bowl. Add the crumbled feta, ricotta, Parmesan cheese, egg, chopped dill, chopped parsley, grated nutmeg, salt, and black pepper. Mix thoroughly until well combined.
⏱️ 10 min - 4
Prepare the Feta Crème: In a food processor or blender, combine the crumbled feta, softened cream cheese, heavy cream, lemon juice, minced garlic, and black pepper. Process until smooth and creamy. If it's too thick, add a tiny bit more heavy cream. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and refrigerate until ready to serve.
⏱️ 5 min - 5
Prepare the Dill Oil: In a small food processor or blender, combine the fresh dill, extra virgin olive oil, lemon juice, and salt. Blend until smooth. Strain the oil through a fine-mesh sieve (optional, for a clearer oil) or leave as is for a more rustic texture. Set aside.
⏱️ 5 min - 6
Prepare the Crispy Leeks: Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). In a medium bowl, toss the thinly sliced leeks with the flour and salt until evenly coated. Shake off any excess flour. Carefully add a handful of leeks to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Repeat with remaining leeks. Keep warm.
⏱️ 10 min•🌡️ 350 - 7
Assemble the Ravioli: Divide the rested pasta dough into 2-3 portions. Working with one portion at a time, flatten it slightly and pass it through a pasta machine, starting at the widest setting and gradually decreasing the setting until you reach a thinness of setting 6 or 7 (depending on your machine). The sheet should be thin enough to see your hand through it. Lay the pasta sheet on a lightly floured surface.
⏱️ 10 min - 8
Place small spoonfuls (about 1 teaspoon) of the spanakopita filling about 1 1/2 inches apart on one half of the pasta sheet. Lightly brush the dough around the filling with water. Carefully fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to seal, removing any air pockets. Use a ravioli cutter or a knife to cut out individual ravioli. Repeat with the remaining dough and filling. Place the finished ravioli on a lightly floured baking sheet.
⏱️ 20 min - 9
Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes, or until al dente and floating to the surface. While the ravioli cooks, melt 2 tablespoons of butter in a large skillet over medium heat.
⏱️ 8 min - 10
Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the melted butter. Gently toss to coat. Cook for 1-2 minutes, allowing the ravioli to absorb some of the butter and lightly brown.
⏱️ 2 min - 11
To Serve: Spoon a generous dollop of Feta Crème onto the center of each serving plate. Arrange the buttered ravioli on top of the crème. Drizzle generously with the Dill Oil. Garnish with a sprinkle of crispy leeks and freshly grated Parmesan cheese. Serve immediately.
⏱️ 5 min