Hearty Ravioli

This is a vegan and low in fat dish suitable for a romantic Valentine’s dinner, our contribution to the “Vegetable Love” challenge of Fatfree Vegan.

Hearty Ravioli

Classic spinach ravioli floating in an Italian tomato sauce

Serving Size: 4


for the filling:

  • 450 grams of spinach, large stems removed and chopped
  • 1 tbs. grainy mustard
  • 1 teaspoon sesame oil
  • 1/2 teaspoon nutmeg
  • 2 tbs. bread crumbs
  • pinch of salt

for the raviolis:

  • 1 c. semolina four
  • 2 tsp. olive oil
  • 1/2 cup water
  • pinch salt

for the sauce:

  • 1 can crushed tomatoes
  • 1 onion, minced
  • 1 tbs. olive oil
  • 1 clove garlic, minced
  • various Italian herbs (fresh would be best)
  • salt and pepper to taste
  • dash of lemon
  • pinch of cayenne pepper


for the ravioli dough:

  1. In a bowl, combine the pasta dough ingredients to make a dough.
  2. Wrap in a towel and let sit for 30 minutes.

for the filling:

  1. Wash the spinach and remove the large tough stems.
  2. Chop the spinach and steam or saute in water. (sweat)
  3. Place in a large mixing bowl.
  4. Add the mustard, salt and bread-crumbs and mix well.
  5. Season further with salt, cayenne and pepper.
    Filling for the Hearty Ravioli

for the sauce:

  1. Saute the minced onion in the olive oil until the onion is glassy.
  2. Add the minced garlic and saute.
  3. Add the tomatoes and reduce heat to simmer.
  4. Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
  5. Season to taste with additional salt, pepper and cayenne.

making the ravioli:

  1. 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.
  2. 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.
  3. 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.
    Using a form for the ravioli
  4. Meanwhile, bring a large pot of salty water to boil.
    ready to be cooked
  5. Put your ravioli into the salty water and cook. They are ready when they come floating to the top. I would suggest cooking only a few raviolis at a time.
  6. Place the first cooked raviolis in the oven to keep warm until they are all ready.
  7. When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.
    Hearty Ravioli ready to be served
  8. You can garnish with some fresh cut herbs or if you have soy cheese, you can dust some on top.

12 responses to “Hearty Ravioli”

  1. amy says:

    what is grainy mustard? grey poupon?

  2. Chris says:

    Hi Amy,
    Thank you for your question. There are lots and lots of different kinds of mustard’s. Grainy mustard’s are usually a bit milder in flavor, and the mustard seeds are still whole. It’s also known as Spicy brown or “deli style” mustard. Although Grey Poupon is fine, it is one example of a grainy mustard. You would want a mild flavor mustard for this recipe as you don’t really want it to e mustard-y in flavor, just the spiciness.

  3. amy says:

    I finally made the ravioli. It was delicious and nice to have Italian food that is not swimming in cheese or meat. The mustard and cayenne gave it an excellent flavor. Here is a pic.

  4. Chris says:

    Oh Wow Amy, Those look great- you’re making me hungry for ravioli and we haven’t even had breakfast yet. I’m so glad you enjoyed the recipe 🙂 I will have to do those again soon 🙂 Thank you for reminding me. And thank you for your comment, photo and update.

  5. Rameshvari says:

    Where did you get the thing that makes the heart shapes?

  6. Chris says:

    Hi Rameshvari,
    Yes, that’s difficult. It’s an empanada press or form. You can find them usually made by Tupperware but in a heart shape it is more difficult to find. As a substitute, you could use hear tshaped cookie cutters for top and bottom, fill them and then crimp together with a fork. Perhaps search though the Internet maybe you can find the heart one. Good luck.

  7. Cheryl says:

    These look amazing! Not sure I will be waiting for February to try these! Thanks for the lovely recipe!

  8. Clarissa says:

    Can you leave the pasta overnight before cooking it? Because i would like to make it all the day before or during the day before i serve it in the evening or i will have to leave my guests (for a dinner party) alone for a while as i try and work out the recipe. Looks amazing hope it works for me! 🙂

  9. Koda says:

    My friend and i are making this for our girlfriends for valentines day. There will be the four of us. What should we make the yeild if there will be only four of us?

  10. Lovely! And, I’m sure delicious, too! I’m not a huge fan of making pasta from scratch, I’ll be honest that I often lose patience for it – but I’m betting I would love this filling stuffed into pre-made shells!

  11. […] This Hearty Ravioli (hearty – hehe) is a low-fat, healthy but oh-so-romantic dish to serve for Valentine’s Day. […]

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