Kale and Ricotta Ravioli with Red Wine Marinara - WCW!



     I love filled pastas, they're one of my favorite foods! They, however, take forever to make, especially if you're making your own pasta! I have done that in the past, I make some rocking whole wheat fetucchini and ravioli, but I'm not always in the modd for that! This time, I was not in the mood, so I decided to use wonton wrappers! Guess what? My store was all out! My solution was to buy eggroll wrappers and quarter them! They came out the same size as wonton wrappers, and they are both made of the same kind of pasta, so there was no difference! Filling the ravioli takes some time, especially if you're like me and are particular about it lining up perfectly! If you're wanting to make this for a week day, you could make the ravioli on the weekend and either refrigerate for a couple of days or freeze if you won't be making them until later in the week! You could also make the marinara ahead of time and refrigerate, or make a huge batch and freeze in ice cube trays for future use! All you would really need to do, then, is boil the pasta and warm the sauce when you're ready to serve! These would be great for big batch cooking, so you could eat some fresh and freeze the rest for when you're too busy to cook!

You're trying to eat the computer,
aren't you?

 

 

     This is a really great way to get kids to eat veggies, with the kale inside the pasta and the tomato based sauce! My son was convinced this was made with broccoli instead of kale. Broccoli is his favorite and he devoured them, so I just let him think that! :)



Rarely does my son clean his plate,
this night, he did!

 



    

To make the ravioli, you need:

salt and pepper

6 oz (about 6 cups if you can only get it chopped in a bag like I do), tough stems and ribs removed

3/4 cup plus 2 Tbsp part skim ricotta

2 Tbsp grated parmesan

1 clove garlic, finely minced

1/4 tsp freshly grated nutmeg

40 wonton wrappers or 10 eggroll wrappers, quartered

 

In a large pot of boiling salted water, cook kale until tender, about 4 minutes. Remove with a slotted spoon to a colander to cool and drain, reserving the water. When cool enough to handle, squeeze kale to get as much of the liquid out as you can and finely chop.

 

In a medium bowl, mash together the kale, ricotta, parmesan, nutmeg, and garlic. Taste for seasoning and add salt and pepper to taste.

 

To assemble the ravioli, lay out a wonton wrapper on your board and cover the rest with a damp paper towel. Spoon a teaspoon of the kale mixture a little left (Or right, your choice!) of the middle of the wrapper. Dampen the edges with a wet finger and fold the wrapper over into a triangle, pressing the edges to seal. Transfer to a plate and repeat with the remaining wrappers and filling.

 

If necessary, add more water to the pot you cooked the kale in and return to a boil. Reduce down to a simmer and drop in the ravioli in batches (I cooked 10 at a time, then filled more ravioli while they were cooking to speed the process along). Cook at a bare simmer (Small bubbles rising and bursting slowly) until al dente, about 3 minutes, gently stirring occasionally so they don't stick. With a slotted spoon, transfer to a paper towel lined baking sheet or large plate, in a single layer, and let drain while you cook the remaining pasta. Serve topped with the marinara and extra parmesan, if you wish!

This recipe serves 10!

 

Do this for the sauce:

Olive oil cooking spray

3 cloves garlic, minced

1, 16oz can diced tomatoes (You can use crushed if you like, but diced don't splatter as much!)

1/2 cup red wine (You could also use white wine, chicken stock, or water)

1/2 tsp salt

1 tsp Stevia

1/4 tsp red pepper flakes

6 leaves fresh basil, torn, or 1/2 tsp dried basil, crushed between your palms

Spray a small saucepan with oil and heat over low heat and saute garlic for about 2 minutes, until starting to become tender but not brown. Add tomatoes, wine, salt, sugar, pepper flakes and dried basil, if using. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes to an hour. Transfer to a food processor and whirl around until it is the consistancy you like. If you want it thicker, add back to the pot and simmer with the lid slightly tilted (So your kitchen doesn't look like someone was brutally murdered) until it is the thickness you desire. If it's too thick for your tastes, add a little water or chicken stock to thin!

This recipe makes anywhere from 2 cups to 3, depending on how thick or thin you like it!