Kale-and-Ricotta Ravioli

Kids may be skeptical of this leafy green -- but not when it's mixed into a creamy ravioli filling. Kale adds vitamin C and antioxidants to this surprisingly easy dish.

  • Prep:
  • Total Time:
  • Servings: 8
Kale-and-Ricotta Ravioli

Photography: Johnny Miller

Recipe continues below this recipe video

Source: Everyday Food, March 2012


  • 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


  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. 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. 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.

Cook's Notes

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.


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