Kale Ravioli

Heirloom LA Garden Kale


Kale is so fun to grow because it’s one of those crops that you can clip off and snack on for immediate gratification. You feel healthy and you feel like you have a green thumb. Apart from those annoying little holes that aphids make, kale is pretty easy to grow. And planting it with children, I assure you, will charm them into eating it raw right along side you. Try it. And then make Kale Ravioli.


HLA Fresh Pasta



Makes 40-50 Raviolis
5 bunches Fresh Kale, cleaned, destemmed and chopped
1 Red Onion, small diced
10 cloves Garlic, chopped
4 oz unsalted Butter
4 tablespoons extra virgin olive oil
1 tablespoon chili flakes
1 lb fresh Buratta Cheese
1 cup grated Parmesan Cheese
Salt and Pepper to Taste
1 Lb fresh Pasta rolled into 1/8 inch Sheets (see video recipe here)
2 Eggs for Egg Wash
In a large saute pan, melt butter and combine onions, garlic, chili flakes and cook until golden brown. In a mixing bowl combine kale, salt and pepper to taste and the olive oil and toss like a salad. When Onions mixture has turned golden brown, add kale to the sauté man and sauté until wilted.
While kale and onion mixture is still hot, transfer to separate mixing bowl and incorporate buratta cheese, parmesan and smash with back of a spoon to create pasta filling. Cool in refrigerator 1-2 hours.
Lay 1 sheet of pasta onto a floured surface and paint with egg wash. In a grid format, place 1 tablespoon across the the top of the pasta sheet leaving about 1/2 inch of open space on all sides of the filling. Repeat until sheet is covered. Paint with egg wash an equal sized sheet or slightly larger sheet and lay over top the grid of filling. Lightly press pasta around fillings to remove air and close pasta between the grid. With a pasta cutter, round cookie cutters or sharp knife, cut the pasta into raviolis and set aside onto a floured tray until you are ready to serve.
Boil in salted water 2-3 minutes and sauté with your favorite soup or sauce.

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