Kale And Ricotta Ravioli Food

RICOTTA RAVIOLO WITH GARLICKY GREENS

Steps:

• Ravioli: Stir together both cheeses, oil, and lemon zest in a medium bowl; season with salt and pepper and set aside.
• On a floured work surface, roll out one square of the rested pasta dough to an approximately 16-inch square. Using a ruler and bench scraper or knife, lightly score a 12-inch square in center of dough, then score that 12-inch square at 4-inch intervals in both directions, to form a 3-by-3 grid of nine 4-inch squares. (Do not cut dough all the way through.)
• Spoon a scant 1/4 cup ricotta mixture evenly into center of each square. Using back of spoon, create a small well in the center of each mound. Gently drop an egg yolk into each well.
• Roll out remaining piece of dough to an approximately 16-inch square. On filled dough square, lightly brush water around cheese. Loosely drape second dough square over first. Working from the center outward, gently press any air pockets out from between doughs and press together around fillings.
• Using a fluted pastry wheel, pizza wheel, or knife, cut out ravioli. Transfer to a rimmed sheet dusted with flour (preferably semolina).
• Garlicky Greens: Whisk together lemon juice and mustard to combine, then slowly whisk in 1/3 cup oil to make a dressing; season with salt and pepper and set aside.
• In a large straight-sided skillet over medium heat, cook pancetta with 1 tablespoon oil until browned and fat renders, 7 to 9 minutes. Transfer pancetta to a paper-towel-lined plate.
• Return skillet to medium heat, add garlic, and cook until fragrant and sizzling, 15 seconds. Add remaining 1 tablespoon oil, then kale and dandelion greens, a handful at a time; season with salt and pepper and cook until wilted. Cover and continue cooking, stirring occasionally, until greens darken and become tender, 8 to 10 minutes more.
• Meanwhile, cook ravioli in a large pot of generously salted boiling water until al dente, 8 to 10 minutes. Reserve 3/4 cup pasta water; drain.
• Add reserved pasta water to greens in skillet and cook, uncovered, until water has mostly evaporated, 2 to 3 minutes. Remove from heat; stir half of reserved lemon dressing into greens.
• Serve each raviolo over a bed of greens, drizzled with remaining lemon dressing and sprinkled with pancetta, Pecorino, and pepper.

KALE-AND-RICOTTA RAVIOLI

Steps:

• 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.
• 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.
• 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.

RAVIOLI LASAGNA WITH RICOTTA

Steps:

• Combine spaghetti sauce and water in a large skillet. Bring to a boil.
• Stir in ravioli. Cover and cook for 5 minutes.
• Combine beaten egg with ricotta and parmesan cheeses. Spoon on top of ravioli.
• Cover and cook on low for about 10 minutes.
• Remove from heat.
• Add grated cheddar and cover until cheese is melted.