Ingredient List
- Pasta sheet*
- Ricotta cheese
- Tuscan kale*
- Raw walnuts*
- Smoked butter*
- Cream*
*Farm fresh or local sourced artisan product
Recipe Directions
Gently unfold pasta sheet on counter and shake corn meal from pasta sheet onto counter. Cut pasta sheet into one and a half inch wide strips. Stack strips on top of each other and cut pasta strips into one and a half inch squares. Add one half teaspoon ricotta cheese to the center of half of the pasta squares. Dampen the pasta square edges with water and place another pasta square on top to create the ravioli. Press on the ravioli edges with your fingertip to seal the ravioli.
Bring salted water to a boil in a large metal saute pan. Add ravioli and cook for two-three minutes. Remove ravioli from water and reserve pasta water.
Remove two cups kale from stems and chiffonade kale. Heat a metal skillet over medium low heat and dry toast one quarter cup walnut pieces, stirring pan every minute until walnuts are toasted. Remove walnuts from skillet and reserve toasted walnuts.
Add one teaspoon smoked butter to the skillet over medium low heat and melt butter. Stir in two tablespoons of cream and four tablespoons of the reserved pasta water. Slowly stir and cook the sauce over low heat for five minutes until the sauce reduces and thickens. Remove sauce from heat and gently add the kale, cooked ravioli and toasted walnuts to the sauce. Toss ravioli in sauce until pasta is well coated and the kale is evenly distributed.
Plate ravioli and serve with a sprinkle of sea salt and pepper.
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.