Friday, October 6, 2017

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 6

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!
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

30 comments:

  1. Have never thought of using wonton wrappers to make ravioli. How fun and creative!

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    1. Thanks Angie, wonton wrappers are easier for me to put together.

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  2. love the ingenuity of this recipe...change is a funny character...wherever you call home is bound to be filled with deliciousness

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    1. Thanks Kim, I need to think about thinks that way;)

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  3. Mmmm, yum. This looks like a dish from my father's region in Italy - Tortelli D'erbetta which we serve with lots of melted butter and Parmesan cheese. I love the idea of using a little of the greens cooking water for the sauce, I think I may adopt this!

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    1. Thanks Marcellina, would love to see what you do......

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  4. That does look like Heaven on a Plate, Cheri! I love the entire recipe and would love to try it. With the wonton wrappers not so overwhelming either. Good luck on your next adventure, I know how much you've enjoyed Oregon.

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    1. Thanks Susan, really appreciate your kind and encouraging words.

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  5. Cheri, I too love everything about this recipe!
    I never made homemade ravioli before but using the won ton wrappers is genius and now I have to try this recipe! Happy Sunday , and good luck with te sale of your house!

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  6. This is a great recipe, Cheri - my first ravioli were always with wonton wrappers and they work so well! The filling is perfect, too!

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    1. Thanks David, I think the wonton wrappers are easier to work with. Loving these cool mornings!

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  7. Mmmm... this looks so light and refreshing! Greens from one's garden, especially at the tail end of a growing season is an added plus. I like the idea of toasted nuts as well.

    Gosh, a new adventure in the works! Congrats!

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    1. Thanks Sandra, nice to see you!!! hope everything went well and you had a nice time with your daughter.

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  8. This dish looks so elegant like from a restaurant! Really nice.

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  9. My stomach is grumbling just looking at this. I'm sure your next adventure will be great.

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    1. Thanks Tandy, thats what I keep telling myself;)

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  10. Using kale is such a great idea! These look so delicate, I would love to have this for dinner.

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    1. Thanks Caroline, I've been on a kale bender as of late.

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  11. Cheri: I am anxious by nature, too, so I understand your conflicted feelings over selling your Oregon home. I know you put your heart in to the place. The love will still be there for the future. Thanks for this recipe. YUM. D

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    1. D, you are always there with a kind word, thanks!

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  12. I love greens in ravioli! In fact we always grow Swiss chard specifically for that purpose. Wonton wrappers really make ravioli-making easier, don't they? Good recipe -- thanks.

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    1. For me won ton wrappers are the best, they certainly do make the process easier. Thanks John!

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  13. this looks SO GOOD. i like sara but one thing she does that drives me crazy on the milk street podcast is say "any rate" instead of "at any rate" over and over again. her recipes are great though, and that's much more important. :)

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    1. I know exactly what you mean there is another Chef that drives me crazy for a similar reason;)

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  14. I always enjoy watching Sara, she's so inspiring. I love the idea of using the wonton wrappers, that's much more my speed!

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  15. I love yours raviolis Cheri looks absolutely delicious !!

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  16. This makes such a pretty dish and the nice part is that it is a light and healthy pasta dish. I know you have mixed emotions about selling your home, I know I did when we sold our summer cottage in Maine.

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  17. Our grocery store only has rectangular won ton wrappers, quite big ones at that. What are the dimensions of the square ones in the recipe? I'm thinking if I cut my in half, I'll have two squares and that may work.

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