Kale-and-Ricotta Ravioli

Prep Time:
30 mins
Total Time:
45 mins

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.


  • Coarse salt and ground pepper

  • 1 bunch kale (¾ pound), tough stems and ribs removed

  • 1 ¾ cups ricotta

  • 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.

    Johnny Miller

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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