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Kale-Filled Ravioli with Basil-Infused Oil

Oh, yeah, baby. Making pasta is so easy, when you do it, you'll wonder why you ever bought the dry version. In this richly flavored, antioxidant packed ravioli, we create a main course that will have your family falling in love with greens.

Ingredients
Extra virgin olive oil
3-4 cloves fresh garlic, finely minced
1/2 yellow onion, diced
generous pinch crushed red pepper flakes
scant pinch nutmeg
sea salt
1 cup pine nuts, ground into a course meal
1 small bunch kale, rinsed well, finely minced
4-5 sprigs fresh basil, leaves removed, finely minced
1 recipe ravioli dough (recipe follows)
juice of one half lemon
2-3 sprigs fresh parsley, finely minced

Ravioli Dough:
1 cup whole wheat pastry flour
2 cups semolina flour
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 cup warm Pearl Unsweetened Soymilk

Basil-Infused Oil:
1/2 cup extra virgin olive oil
3-4 cloves fresh garlic, halved
8-10 leaves fresh basil 
Pinch sea salt

Directions 
Place a small amount of oil, garlic and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add red pepper flakes, nutmeg and a pinch of salt and saute for 1-2 minutes. Stir in ground pine nuts and kale, season lightly with salt and saute until the kale wilts, about 4 minutes. Stir in basil and saute for 30 seconds more. Transfer to a mixing bowl and set aside to cool. When the filling is completely cooled, roll out the dough into a thin rectangle, about 6 to 24 inches. Space spoons of filling along the dough about an inch apart, along one side of the rectangle. Brush the edges and in between the filling with water and fold the dough over the filling, creating a long thin cylinder. Press the dough together between the filling. Using a pasta cutter, cut the ravioli. Using your fingers or a fork, press the dough together around the four edges, sealing the ravioli. 

To cook, bring a pot of water to a boil and drop fresh ravioli into the water. Cook over medium high until the ravioli float to the top of the water. Drain well. Transfer the ravioli to a serving platter and drizzle generously with a fruity olive oil, a sprinkle of salt and fresh lemon juice. Serve with a sprinkle of fresh parsley. 

Makes 2-4 servings. 

To make ravioli dough, sift flours onto a clean, dry work surface. Make a well in the center of flour and add salt, oil and 2 cup water. Mix gradually, kneading into a smooth soft dough, bringing in more flour from the edges and slowly adding the balance of the water as needed. Add more flour if necessary. Continue kneading until the dough is a workable ball, about 10 minutes. 

Makes about 1 pound of dough. 


BW-Knives

Vita Bella
WholeFoods-Jan-2013
Chia
  
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 The Fruit Company

 

 

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