Thursday, March 15, 2012

Kale and Ricotta Ravioli

This recipe is oh so easy (on a side note this will take some time to assemble the ravioli!), and oh so yummy!  It would also be a good way to use up your Kale from a local CSA, or farmer's market you may shop.  And using wonton wrappers (usually located in the produce section), cuts down on the prep time.  And best of all, this recipe makes 48 ravioli, so you will def. have enough to freeze for another night = a quick and easy meal.

The recipe is from Everyday Food, March 2012.

You will need:
Coarse salt and ground pepper
1 Bunch of Kale (3/4 lb)
1 3/4 cup ricotta
1/3 cup grated Parmesan
1 garlic clove, minced
48 square wonton wrappers
4 cups marinara sauce, warmed

1. In large pot of boiling salted water, cook kale until tender, approx 4 min.  With slotted spoon, transfer to colander.  When cool enough to handle, squeeze out excess water and finely chop.  In medium bowl mash together kale, ricotta, Parmesan, and garlic. Season with salt and pepper

2. Assemble ravioli; Arrange 6 wrappers on work surface, keeping remaining wrappers covered with 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 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 slotted spoon, transfer ravioli to a paper towel lined baking sheet, arrange in a single later and let drain briefly. Repeat with remaining ravioli.  Top with sauce and enjoy!

**You may chill uncooked ravioli wrapped up to 1 day, or freeze in a single later, then store in a ziplock bag up to 1 month.

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