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Kale-and-Ricotta Ravioli

Wonton wrappers are key for quick homemade ravioli. Chill uncooked ravioli, wrapped, up to 1 day, or freeze in a single layer, then store in a zip-top bag, up to 1 month.

  • prep: 30 mins
    total time: 45 mins
  • servings: 8
Photography: Johnny Miller

Ingredients

  • Coarse salt and ground pepper
  • 1 bunch kale (3/4 pound), tough stems and ribs removed
  • 1 3/4 cups ricotta
  • 1/3 cup grated Parmesan
  • 1 garlic clove, minced
  • 48 square wonton wrappers (from a 12-ounce package)
  • 4 cups marinara sauce, warmed

Directions

  1. Step 1

    In a large pot of boiling salted water, cook kale until tender, 4 minutes. With a slotted spoon, transfer kale to a colander. When cool enough to handle, squeeze out excess water and finely chop. In a medium bowl, mash together kale, ricotta, Parmesan, and garlic; season with salt and pepper.

  2. Step 2

    Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp towel. Spoon a scant tablespoon kale mixture in center of each wrapper. With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets). Place ravioli on a parchment-lined baking sheet and cover with a kitchen towel. Repeat with remaining wrappers and filling.

  3. Step 3

    Return salted water to a boil; reduce to a bare simmer. Drop half the ravioli into water, one at a time, stirring gently to prevent sticking. Cook until al dente, about 3 minutes. With a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, arrange in a single layer, and let drain briefly. Repeat with remaining ravioli. Serve topped with sauce.

Source
Everyday Food, March 2012

Reviews (3)

  • 17 Oct, 2013

    Just made this and it's yummy. My 7-year-old inhaled it. It did not have a strong kale taste at all (although we are kale lovers, so that wouldn't have mattered.) Delicious!

  • 15 Oct, 2013

    Not being a big fan of kale, I think I will use spinach a/o arugala. Am I crazy to mess up a good thing?

  • 15 Oct, 2013

    The lasagne recipe sounds simple and good, but where is the nutritional information for it? My daughter is diabetic and must count carbohydrates carefully, so I am careful to make dishes that she can eat.

    Please provide such information with your recipes. Thanks.