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Kale and Ricotta Ravioli (wonton wrapper ravioli attempt #2)

29 Mar

Quite a bit of cursing was involved when I made Three Cheese Ravioli with wonton wrappers. There was some sticking and bursting going on. I decided I had to try a second time, maybe with a different method (fold each one in half and moisten with water instead of gluing two wontons together with egg whites) and applying some oil immediately after taking them out of the water. Both helped a bit, but it wasn’t perfect. Also, I think the ratio of kale to cheese wasn’t ideal (I wanted to use up all the kale, so I did, but that meant way more kale than cheese). They tasted pretty good though, and I had tons left to freeze. We’ll see how those turn out!

Ingredients

  • Coarse salt and ground pepper
  • 1 bunch kale (3/4 pound), tough stems and ribs removed
  • 1 3/4 cups ricotta [I used queso fresco]
  • 1/3 cup grated Parmesan
  • 1 garlic clove, minced
  • 48 square wonton wrappers (from a 12-ounce package)
  • 4 cups marinara sauce, warmed

Directions

  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.
  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.
  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.

–Recipe courtesy Martha Stewart’s Everyday Food, March 2012.

Here you can see how much kale I used:

Final presentation:

 
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Posted by on March 29, 2012 in Uncategorized

 

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