July 1, 2012

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!

So pretty! 
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 really loved the flavor of these raviolis, but I wasn't crazy about the texture of the wonton wrappers, though it was an easy way to make "homemade" ravioli!  So I did what any wonton-lovin' gal might do...


 I fried them.  And these were championship.




Here's the recipe:
(Food Magazine)

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.
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