Kale and Ricotta Ravioli - Everyday Food with Sarah Carey
I'm a big kale fan, and today I'm using this wonder vegetable to create super-simple homemade ravioli. My secret is to use premade wonton wrappers as the "dough" for this pasta -- so you don't need measure, mix, roll, or cut! I'm also adding fresh ricotta cheese along with my greens, which gives each bite a creamy finish. Stuffing and sealing the ravioli is a great kid-friendly step, so invite your little one into the kitchen to help. Who knows? You might discover a new chef in your family!
Sarah's Tip of the Day:
Wonton wrappers, used in this recipe to make ravioli, are typically stored in the dairy section of most grocery stores, near the tofu and other chilled vegetarian items.
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PREP: 30 MINS TOTAL TIME: 45 MINS
SERVINGS:8
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
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.
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.
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.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Kale and Ricotta Ravioli - Everyday Food with Sarah Carey
Sarah's Tip of the Day:
Wonton wrappers, used in this recipe to make ravioli, are typically stored in the dairy section of most grocery stores, near the tofu and other chilled vegetarian items.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 30 MINS TOTAL TIME: 45 MINS
SERVINGS:8
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
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.
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.
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.
---------------------------------------------------------------
Get the Full Recipe:
More Pasta Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Kale and Ricotta Ravioli - Everyday Food with Sarah Carey
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