Ingredients

How to make it

  • In a bowl, combine the semolina four, 2 tsp. olive oil, 1/2 cup water and a pinch salt to make a dough.
  • Wrap in a towel and let sit for 30 minutes.
  • Wash the spinach and remove the large tough stems.
  • Chop the spinach and steam or saute in water. (sweat)
  • Place in a large mixing bowl.
  • Add the mustard, a pinch of salt and bread-crumbs and mix well.
  • Season further with salt, cayenne and pepper.
  • Set filling aside
  • Saute the minced onion in the olive oil until the onion is glassy.
  • Add the minced garlic and saute.
  • Add the tomatoes and reduce heat to simmer.
  • Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
  • Season to taste with additional salt, pepper and cayenne.
  • Set the sauce aside.
  • Divide the dough in fourths and roll out each portion on a floured work space,, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is, to make sure you've rolled the dough out very thin (but not too thin!).
  • Cut out your ravioli shapes and fill with the filling. Place the top part of the ravioli over the filling and close with a fork. If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.
  • Meanwhile, bring a large pot of salty water to boil.
  • Put your ravioli into the salty water and cook a few at a time. They are ready when they come floating to the top.
  • Place the first cooked raviolis in the oven to keep warm until they are all ready.
  • When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.
  • You can garnish with some fresh cut herbs or if you have soy cheese, you can dust some on top.
Ravioli ready to be boiled   Close
the spinach filling   Close

Reviews & Comments 10

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  • quaypocooks 3 years ago
    This ravioli is so pretty. I must try making this. Thanks for sharing!
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  • kenydevburman 5 years ago
    ravioli i have seen but never tried its great taste to have the dishes
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  • orianapapa 5 years ago
    Great to have such a great tuscan recipe, traveling throughout the web, I love these ravioli that come from Maremma, I'm from Tuscany and would like to suggest an authentic alternative:
    http://u.nu/72ja
    let me know what you thought of them
    oriana p.
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    " It was excellent "
    chefmeow ate it and said...
    Greatness here my friend. Sounds tasty and looks gorgeous. You have my 5.
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    " It was excellent "
    pollymotzko ate it and said...
    Hey Stacey,
    Go figure it was YOU who posted this great one.
    Good going....was this one you created by experimenting? I really like the heart shape. I never really gave much thought to make ravioli in shapes other than squares. I have an attachment for ravioli that goes on my KitchenAid. I never got the hang of making pasta dough. I bought semolina flour when I was married and it was hard like a rock. Any pointers to making this one come out good? (I haven't tried it yet....)
    I really love this though and I love spinach. The mustard in the filling sounds really tasty.

    Happy Cooking from southern CA!
    Polly Motzko
    PollyLePore@gmail.com
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  • sherlsan 6 years ago
    looks good i'll hav to try it !
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    " It was excellent "
    silver_raven_venus ate it and said...
    LOL...I have to admit, I saw "hearty ravioli" and thought "ooooOOooo great ravioli recipe" and then opened it up to a photo of a heart! That was funny.
    But really, I want to try this ^_^
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  • srabb 7 years ago
    Great website! The recipes and photos are gorgeous!
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  • vegalicious 7 years ago
    Yes, we had a press which we found in a cooking store in town. You can see another making-of picture on this page:
    http://www.vegalicious.org/2007/02/09/hearty-ravioli/
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  • dandelion 7 years ago
    These ravioli are just about the sweetest food I have ever seen. Did you have a press for those? I would love to lay hands on one if you did. By the way the recipe aint too shabby either. :)
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