Kale & Ricotta Ravioli

Hi there!

My Sunday shaped up to be a pretty good one. I spent the morning taking Harley for a long walk and cleaning my place. This afternoon I had a much needed date with my friend Jackie, where we had lunch together and got our nails done. Then the highlight of my evening was making this fabulousness…

I’m just not a big kale fan. Kale chips? Bleh. Sautéing it with garlic and oil? No thanks. But knowing that it’s such a big superfood, I wanted to find a way to somehow like it.

A quick overview about why kale is a superfood: Recognized as a protector of many kinds of cancer, kale boasts high amounts of heart-healthy antioxidants, fiber, folate, omega-3 fatty acids, vitamin E, lutein and potassium. Over 45 different flavonoids have been identified in kale, offering a variety of antioxidant and anti-inflammatory benefits. See why I want to make myself enjoy eating it?

As a big carb lover, I decided that if I didn’t like kale stuffed in ravioli, I’m never going to like it in any way, shape or form. Well my friends, it’s safe to say that I have found a way to thoroughly enjoy kale! This is also the first time that I’ve ever made homemade ravioli, and I’m convinced  it might be my new obsession. I’m already eyeing the sweet potatoes in my kitchen and thinking of creating a ravioli recipe with them. Oh the ravioli possibilities! But I digress…

Kale & Ricotta Ravioli

Adapted from Skinny Bitch 

Makes 20 ravioli/4 servings

Ingredients:

• 2 c finely chopped kale, with hard spine removed
• 1 c finely chopped purple cabbage
• 3 TBSP grapeseed oil
• 1 garlic clove, minced
• 1 shallot clove, minced
• 1 green onion, sliced
• 20 wonton wraps (I used Nasoya brand)
• 1 c light ricotta cheese
• salt & pepper
• 1/2 c water

Heat 1 TBSP of the oil in a large frying pan over medium heat. Add the kale, cabbage, garlic, green onion, and shallot, and cook for 5 minutes.

Transfer the mixture to a medium bowl. Add ricotta, salt, and pepper, and mix everything together well. 

Place a spoonful of the kale mixture in the center of each wonton wrapper. Fold the wraps in half, then seal the edges with moistened fingers.

Heat 1 TBSP of the oil in the same pan over medium heat. Add 10 ravioli to the pan and cook on both sides until lightly browned, 1-2 minutes on each side. Add 1/4 c water, cover, and steam until the water has evaporated (about 4 minutes). Keep a close eye and promptly remove ravioli from pan once water is evaporated, to prevent them from sticking to the pan. Repeat this process once more.

Top ravioli with butter, or enjoy them plain in all their yummy glory.

Stats per serving: 275 calories, 13 g fat, 10 g protein, 27 g carbs

I’m so happy I have leftovers!