Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Kale-and-Ricotta Ravioli 3.7 (36) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 8 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. Ingredients Coarse salt and ground pepper 1 bunch kale (¾ pound), tough stems and ribs removed 1 ¾ cups ricotta ⅓ cup grated Parmesan 1 garlic clove, minced 48 square wonton wrappers (from a 12-ounce package) 4 cups marinara sauce, warmed Directions 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. 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. 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. Rate it Print