Bitter Greens Ravioli with Toasted Walnuts

Bitter Greens Ravioli

We’ve been back in Phoenix a little over a week now and I’m just catching my breath. Always so much to do to get settled back in. Our house in Oregon is in escrow pending an inspection and I’m not sure what to feel anymore. The last 10 years have been spent toiling over the property and becoming immersed in the sweetest little town. It’s been a tug and pull between our quiet and cool summers and missing family. As my husband says we will see where this next adventure takes us while my own anxious nature isn’t quite seeing the same thing.

One of my long-time favorite Chefs; Sara Mouton was on PBS the other day. She prepared a spicy greens ravioli dish that was straight forward and beautifully made. Her greens consisted of arugula, escarole, watercress and mustard, a total of nine cups. She also added ricotta cheese and pecorino cheese with a little nutmeg, her original recipe is here. So for my dish I decided to use used kale, ricotta, Parmesan, Panko crumbs and lemon zest.

Bitter Greens Ravioli with Toasted Walnuts

What I really loved about this dish and her cooking style is that she reserved a cup of the green’s cooking water to make the sauce with a little butter. This dish is served in shallow bowls with the “sauce” Parmesan cheese, toasted walnuts and a sprinkling of parsley. Heaven on a plate!

Yield: 5 to 6Author: Cheri

Bitter Greens Ravioli with Toasted Walnuts

INGREDIENTS:

• 1 bunch kale, cleaned, stems removed and chopped fine
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs
• 1/2 cup ricotta
• Zest for 1 lemon
• 3 tablespoons freshly grated Parmesan cheese plus extra for sprinkling
• 1/8 teaspoon freshly ground black pepper
• 44 square won ton wrappers
• 1 large egg white, beaten with 1 teaspoon water
• 2 tablespoons unsalted butter
• 1/2 cup chopped toasted walnuts
• 1 handful fresh parsley, chopped

INSTRUCTIONS:

1. Place a large pot of water over high heat to boil. Blanch the kale in boiling water for 2 minutes. Remove 2 cups of the green’s water before draining. Rinse with cold water, and squeeze out as much liquid as you can with a kitchen towel or your hands.
2. Stir together the kale, olive oil, breadcrumbs, ricotta, lemon zest, Parmesan and pepper until combined.
3. Set up a filling station with won tons, greens and egg wash. Place 1 heaping teaspoon of greens in the middle of won ton, brush egg white wash around edges and then place second won ton on top, press to remove air. Seal edges (press down tightly with thumb and first finger all the way around).
4. Since I had made my ravioli in the morning, I let them set out about an hour, placed what we were going to eat that night on a covered plate in the fridge and froze the rest between parchment paper for another time.
5. To cook: heat a large pot of salted (1 to 2 teaspoons) water to boil, then turn down heat to a simmer; add ravioli and cook gently 4 to 5 minutes to al dente, drain.
6. Meanwhile heat the reserved cooking liquid from the greens (start with 1 cup and add more if needed) in the skillet over medium high heat, add cooked pasta and butter, let simmer for a few minutes. When ready, transfer the ravioli to shallow bowls and spoon some of the sauce on top along with the toasted walnuts, Parmesan cheese and fresh parsley. Enjoy!

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