Ravioli Stuffed with Kale, Prosciutto, and Marjoram
When you roll out the ravioli, keep in mind that settings on pasta makers vary. We used a KitchenAid pasta-roller stand-mixer attachment, but you can use any machine, as long as you change the settings incrementally. If you are pressed for time, you can substitute wonton wrappers for the homemade pasta dough.
- Servings: 8
- Yield: Makes 16
Source: Martha Stewart Living, September 2007
- 10 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 bunch kale, trimmed and coarsely chopped (about 6 cups)
- 1 dried red chile, such as chile de Ã¡rbol, crumbled
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1/4 pound prosciutto di Parma, finely chopped
- 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
- 2 teaspoons fresh marjoram, finely chopped, plus sprigs for garnish
- Zest of 1 lemon
- Coarse salt and freshly ground pepper, to taste
- All-purpose flour, for dusting
- Semolina, for dusting
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter has melted. Add shallot and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add kale and chile, and cook until kale has wilted, about 2 minutes. Stir in wine and prosciutto. Bring to a boil. Cover, reduce heat, and simmer until kale is tender, about 7 minutes. Let cool slightly.
Transfer kale mixture to a food processor, and pulse until finely chopped. Transfer mixture to a bowl, and stir in 1/2 cup Parmesan, the marjoram, lemon zest, salt, and pepper.
Divide dough into two portions. Flatten 1 piece of dough (keep remaining piece covered with an inverted bowl) into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold into thirds lengthwise, and then rotate 90 degrees. Repeat three times on same setting until dough is smooth.
Continue to press dough, passing it through ever-finer settings, 2 passes on each setting, dusting very lightly with flour if dough is sticking, until sheet is very thin and almost translucent (number 7 of 8 on a KitchenAid pasta roller).
Place sheet on a surface dusted with semolina, and cut it in half crosswise. Cover half with plastic wrap. Working about 1 inch from top edge of sheet, space tablespoons of filling at 2-inch intervals on sheet. Moisten pasta around each mound of filling using a pastry brush dipped in water. Top with remaining half sheet of pasta, and press gently around filling to seal, working from center out to eliminate air bubbles. Using a pastry wheel, cut into 3-inch squares. Use a dry brush to remove any excess flour. Place ravioli on a rimmed baking sheet dusted with semolina. Repeat with remaining pasta and filling. (Ravioli can be frozen in a single layer on a baking sheet, about 15 minutes, then transferred to an airtight container and packed between layers of parchment for up to 1 month. Do not thaw before cooking.)
Bring a large pot of salted water to a boil. Working in batches if necessary, cook ravioli until tender but al dente, about 2 minutes. Using a slotted spoon, transfer to a colander to drain.
Melt remaining 8 tablespoons butter in a large saute pan over medium heat. Add ravioli and 3 tablespoons Parmesan, and toss gently to coat. Transfer to a platter. Garnish with marjoram, and serve with remaining 3 tablespoons Parmesan.