Ravioli & Spinach

I love pasta and noodles. In any shape, size or flavour. There is plenty to choose on the market. But the best one is still the one prepared at home. Spring is synonym for spinach. Mangel or baby nettles leaves, which reminds me on childhood. It is healthier as mangel as it is self grown in the nature. But we have to be careful where to gather it 😀


2/3 white flour

2/3 rye flour

pinch of salt

cold water as needed

Knead all ingredient in a nice and firm dough. To be elastic enough you’ll need about 5-10 minutes of kneading. It should rest for half an hour then roll it as thin as you can, around 1 mm preferable. Use large cookie cutter and cut out shapes like heart, round, square, flowers, … the shape of your choice that has around 10 cm/4 inch in diameter.

1 cup cashew nuts

1 tbsp dried rosemary and basil leaves 

1 tbsp dried parsley 

1 tbsp freshly pressed olive oil

1 slice bacon for meat version 

Blend nuts and spices together. Use half of the mixture like it is and add tiny cropped bacon to the other half. Add 1 tbsp of the filling to any second cut and cover each of them with with the rest. Close the edges by pressing with fork on them. Cook in a large amount of salted water for about 10 minutes.

2 tbsp olive oil

3 garlic cloves 

2 cup spinach puree 

1/2-1 cup rice milk

nutmeg and salt to taste

Bake smashed garlic cloves on hot olive oil in a large saucepan. Then add spinach puree, 1/2 cup of milk and spices and cook for about 5 minutes. If too thick add another half cup of milk.


Sometimes hers is his as well. But always has his touch, like today’s early lunch has. His ravioli were filled with bacon mostly and mine with cheesy filing only 😉

Have a wonderful week!



  1. Do I see heart-shaped ravioli? How sweet!

    1. They are heart shaped 😀

  2. Homemade ravioli…now that’s a challenge I’m up for 😀 Looks delicious!

    1. They are so easy to prepare … can’t wait to see your version 😉

  3. This looks heavenly! Literally spinach and cheese are two of my favorite foods!

    1. Thank you Alex! Cheese and spinach is a classic that always rocks! Enjoy! 😉

  4. Wonderful photos. Love the inclusion of the little blue plant that we used to call forget-me-not. As for the cheesy ravioli, those sound delicious.

    1. Thank you John, glad you liked it! We still call them forget-me-not. I love to see them around these days too! Enjoy! 😉

  5. Beautiful pictures! These raviolis are adorable and look so yummy!

    1. Thank you Shae, glad you liked them too! Wish you all the best! 😉

  6. Totally love the heart shaped raviolis! So so cute 🙂

    1. Thank you Kiran! So flattered receiving compliments from great cook&photographer! Enjoy!

  7. These are so super cute!!

    1. Thank you Anne!!!

  8. huge wow–I have never seen rye flour used in pasta. How strong is the flavor? Love the look of the spinach puree, too. Your meal looks amazing 🙂

    1. After eating them couple times I found regular ‘white’ noodles to boring! Love adding corn/rye/buckwheat flour to any shape of noodle – am I crazy? 😉 And BIG thank you!!

  9. Irene, what absolutely wonderful images! Excellent exposure and clarity. Can I ask what camera you use?

    1. Thank you so much for that as white balance & Co is still driving me crazy 😀 Not a problem, usually it is Nikon, from time to time old Pentax!

      1. I know what you mean, white balance is still something I struggle with sometimes. Did you use a tripod for these shots?

      2. No tripod. I know would help a lot but I don’t like it.

  10. Heart-shaped ravioli, brilliant!

  11. I heart Slovenes!

    1. Thank you Tarushka!! 😉 Sending BIG hearts back to Canada!!! 😉

  12. Looks delicious. I am interested that you use rye flour. I am trying to add more rye flour to my recipes these days.

    1. Simply love rye flour for noodles, breads, pizza dough, pancakes, cookies…. 😀 If you like its taste just go for it!

      1. So far I have tried it in pizza dough and bread.

      2. So you were experimenting, love that! Many people don’t like it because of the dark color…

      3. Blended with other flour, it is not too dark, I think.

  13. Here it became a fashion lately as well to use “wild plants” like nettle for cooking.
    A weed that I hate in the garden but that makes up for excellent spinach replacement in lasagne or pasta is Bishop’s Weed. I could not find the Slovenian name of it but Wikipedia has pictures so you might know it:
    It grows in forests and parks all year long. (As well as gardens, where you can not get rid of it since it spreads through its roots…grrrr) It’s from all spinach alternatives in my opinion the tastiest.
    Nettle I do not like cooked … but when you squeeze it with a rolling pin or pasta wood, the nettle hair are breaking and you can put it in salad without burning your mouth!

    1. The same thing here – nowadays you can buy such food even at some grocery stores! After working with food industry for a short time I decided I love my health more than comfort ;/ It is impossible to gather all the time but I grab any chance 😉
      I love Bishop flowers – most people don’t like them for the same reasons as you don’t 😉 can’t help but they looks so pretty as dinner table bouquets 😀 Had no idea their leaves are eatable – I’ll try it, thanks! And had no idea that uncooked nettle is eatable – are you sure about that? 😀

      1. You got to squeeze or roll nettle very well to break the nettle hairs that are burning you.

      2. Oh my God! I have for such a long time not been here…did I answer you your question at all??
        Nettles sting only with their nettle-hair.
        If you would like to eat nettles in salads (= uncooked and raw) you got to roll their leaves with a large glass or with the wooden pins / rods you roll pasta and dough with. This rolling breaks up the nettle hair. On top of that, you can chop the nettle leaves. I did it many times and never had an unpleasant encounter 🙂
        You also might wanna cut back the nettles in July, especially, when they are in your garden.
        They form seeds and are spreading like crazy after and besides that: young nettles simply taste better and after cutting them back new, young leaves will grow!

  14. Gorgeous photography! Looks yummy 🙂

    1. Thank you!!! Enjoy! 😉

  15. Nettles are all over the place right now here in the Pacific Northwest. I’ve have yet to go “harvesting”. I did brush up against some once while out for jog on a trail in the forest. That tingled and burned for a good 24 hours! I guess I’m too scared to go out and pick them. Is that lovely bouquet of flowers “forget me nots” on your table? Growing like weeds in my backyard right now! 🙂 ….also my “gravatar”

    1. I am so sorry to read that! Try to use latex gloves when ‘harvesting’ or maybe gardening gloves to protect your skin – usually help me. They are forget-me-nots 🙂 at the moment they grow everywhere and I don’t mind at all 🙂 I love your ‘gravatar’ could not not notice it 😉

  16. Oh wow…I love, love, love your photos! So beautiful. And this ravioli looks absolutely delicious (I love the shape of them!).

    1. Oh thank you Carla so much!! I love your work too! Enjoy! 😉

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  18. Pretty dish with the pop of green and the cute ravioli. 🙂 MMmmm..the rye pasta sounds yummy too! I think I will go for it! 😀

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