Homemade Kale-Ricotta Ravioli
When I saw an article for Kale & Ricotta Ravioli in a Food Magazine recently, I had to give it a shot. We'd been looking for creative ways to use all the kale growing in my parents' garden and this was perfect!
You boil the kale for about 3 minutes in salted water and then pull it out with tongs into a food processor. Keep the water for later.
I also added in fresh basil and garlic with some olive oil and pecans to mix in a fresh pesto flavor. It was awesome!
|Mix with ricotta cheese...|
|Spoon out a scant tablespoon into the center of wonton wrappers|
|Fold into triangles and seal by dabbing water to the edges|
|Line 'em up on wax paper and keep covered with a damp paper towel as you make the rest|
Boil the raviolis in the salted water that you used to boil the kale. It should be at a gentle boil and they only need a couple minutes.
Top with your favorite tomato sauce and enjoy!
I fried them. And these were championship.
Here's the recipe:
1 bunch (3/4 lb) kale with tough ribs & stems removed
1 3/4 ricotta cheese
1/3 parmesan cheese
1 garlic clove minced
salt/pepper to taste
48 square wonton wrappers
4c marinara sauce
and my additions were about a cup-worth of pesto ingredients
1. Boil kale 4 minutes in salted water until tender. Transfer kale to colander with a slotted spoon. When cool to the touch, squeeze out excess water. Finely chop (I used a food processor) and mash together with ricotta, garlic, p. cheese, and salt/pepper (add pesto here if you like).
2. Assemble ravioli. Arrange 6 wontons on a surface and cover the remaining wrappers with a damp cloth. Spoon out a scant tablespoon of mixture into the center. Moisten the edges and fold over into a triangle; press edges to seal (pushing out any air pockets).
Place filled wrappers onto wax/parchment paper and cover. Repeat step two with remaining wrappers.
3. Return salted water to a boil and then reduce to a gentle simmer. Drop in half of the ravioli one at a time and stir gently as it cooks. Cook about 3 minutes. With slotted spoon, transfer to paper towels in a single layer to drain. Cook 2nd half of the batch. Serve with tomato sauce.