Kale Ravioli

PhotoRecipe: Kale Ravioli with Red Pepper Pesto

Kale…. some people love it and would eat it every day of their lives, raw, cooked, juiced etc. Others hate it with a passion I have rarely seen before. Well, what about me? I don’t hate kale, but do I have to eat it every day, multiple times a day? Not really, I see kale as just another leafy green that is good for you, but I am far away from being obsessed by it. I have tried to incorporate kale in many dishes because of its cancer fighting, purifying, detox properties so I started using it in salads and side dishes. The best results were when I substituted kale for other ingredients in food I regularly cook. Kale meatballs were definitely fun to eat (recipe coming your way in a few weeks)  but I think the best substitutions were in pasta courses: Kale gnudi were simple and delicious as are the kale ravioli in this photo recipe.

I wanted something fast and easy so I decided to make the ravioli with wanton wrappers, one of my favorite shortcuts. Also I bought the ricotta instead of making it myself. But the star of the show is the combination of kale filling and zesty middle eastern red pepper pesto. While the 2 components of this dish, the ravioli and the pesto, can easily be used separately, they are infinitely more delicious together: a marriage made in kale and pepper heaven!

For the Ravioli:

  • 1 bunch of curly kale, chopped and steamed
  • 2 cups of ricotta, drained
  • 2 tbsp of pecorino, grated
  • 1 tsp salt
  • 36 wanton wrappers

For the red pepper pesto

  • 2 red bell peppers, chopped
  • 2 tbsp of canola oil
  • 2 tbsp of EVOO
  • 1 tsp harissa paste
  • zest of 1 lemon
  • 1/4 cup of pine nuts, toasted and chopped
  • 1/2 cup of vegetable broth
  • 1/4 cup of fresh basil, cut into a chiffonade
  • 2 tbsp of parmigiano, grated

For the ravioli: 

Place the ricotta, pecorino and salt in a large bowl. Squeeze as much moisture as possible from the kale.  Mix the kale and ricotta mixture together and set aside. Place half of the wanton wrappers on a floured surface. Using a small ice-cream scoop or a melon baller, divide the kale and ricotta mixture among the wrappers.  With a pastry brush wet the remaining want wrappers and place them on the stuffing, making sure to seal each ravioli and without leaving air bubbles inside.

For the pesto:

In a pan over medium low heat sautee the peppers with the canola oil and salt stirring from time to time until they are cooked through (about 20 minutes). Once the peppers are ready place them in the bowl of a food processor with the harissa, vegetable broth and EVOO and mix until smooth.  Set aside in a clean bowl and mix in the basil, lemon zest and parmigiano. Salt to taste.

Assemble the dish:

Cook the ravioli in salted water until they surface from the water. In the meantime, warm the pesto in a large pan with about 1 cup of pasta cooking water.  Sautee the ravioli with the pesto sauce and serve immediately. You can garnish with more parmigiano, lemon zest, basil and chopped pine nuts,
  • Pirate

    It was amazing!!! The Pirate