Kale and Mushroom Ravioli

Oh hearty greens, you make your way into my heart like a a fast moving train.  I love you.  You stand up to anything, and let me literally turn you into anything I want.  You accept assertive flavors, and you gently meld into whatever it is that I want you to be.

Lord love you, hearty greens. Last week, we were BLESSED i tell you, blessed, to receive kale in our box.  My favorite of all the hearty greens.  While this weeks haul had swiss chard, and would do perfectly as a substitute for kale, I find that kale, like superman, will do anything in the world I ask of it.

What is important to remember when making this pasta, is that any strong bodied green will work (Spinach, Chard, Kale, Purple Cabbage, etc.) All you need to do is blanche it, strain it, and puree it.  Now your carbs will have a nutritious punch they were previously missing, which means you can have seconds or thirds and clearly know you’re doing your body a favor. WIN!

Remember that it’s not too late to sign up for Grant Family Farms CSA, and you can still receive a 5% discount at checkout by using the code #FARMFRESHAB.  And now is as good a time as any to do it, because Grant Family Farms is running a promotion on their egg shares!  Anyone who signs up before August 3rd will get a complimentary two weeks of their egg share.  You know you want to…

Kale and Mushroom Ravioli

By Whitney, July 29, 2012

Kale and Mushroom Ravioli



Blanche the kale in salted water for 1 minute.  Drain and squeeze excess water from the kale.  Blend in food processor until fine.  Add the remaining dough ingredients (flour, egg, olive oil, salt) and process until dough just forms into a ball. Remove from the processor and knead dough on a lightly floured surface, until smooth and elastic, 6 to 8 minutes, adding more flour if needed to keep it from sticking. Wrap dough in plastic wrap and let stand at room temperature 1 hour. While the dough is resting, sauté the garlic, onion, and diced mushrooms in olive oil with the thyme.  Once they are all soft, remove from the heat and cool.  Add the sour cream, parmesan, salt and pepper to the mushrooms, and mix well. Follow directions on your pasta roller to roll out sheets of dough for ravioli.  With your sheet of pasta dough laid out on a floured surface, place a heaping teaspoon of filling across the dough, a few inches apart.  Use your finger to brush the other half of the dough with water and fold over the filling.  Press around the filling to seal the edges.  Using a ravioli cutter, cut out the ravioli and place on a lined baking sheet. Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). Meanwhile, melt butter in a pan over medium heat, then add the shallot, garlic scapes and cook until soft.  Then add the wine and reduce by half.  Finish the sauce with a splash of heavy cream.  Remove the ravioli from the water after they float and place them directly in the sauce.  Make sure they are well coated, and serve.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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