Ravioli salad with Tuscan kale

 

Homemade ravioli night is an event in my family. It’s time-consuming, a labor of love, and well worth it.  After our last ravioli fest a week ago, there were about 20 goat cheese, spinach, and Italian sausage -stuffed ravioli left, laid carefully on a sheet pan in our freezer.  It’s only right to use them quickly, and this simple recipe certainly does them justice.  

Kale is a powerhouse ingredient: just 1 cup packs 100 mg calcium, 100% of your daily vitamin C, 25% of your daily folate, and 400% of your daily vitamin K.  It’s delicious, too!  It’s tasty in smoothies with lemon, a knob of ginger, and some frozen berries.  It’s amazing in soups because of its ability to hold up in liquids.  It’s also great raw, dressed simply, and combined with other great-tasting ingredients.  This is especially true for Tuscan kale, which is not as tough as other varieties.  Regardless of which type you prefer, if you let it sit with its dressing on for 5 minutes, it softens up quite a bit. 

Ravioli salad with Tuscan kale 
Serves 2

4 large stalks Tuscan (also called lacinato or dinosaur) kale
1/4 cup pesto
15-20 ravioli (your choice of filling)
Parmesan cheese, for topping

  1. Tear the kale into bite-size pieces and place in a medium sized bowl.  Pour the pesto over the kale and massage it into the leaves to coat.  Let the kale sit, dressed, for 5 minutes to soften.
  2. While your kale softens, bring 6 cups of water to a boil in a saucepan.  Drop in the ravioli and boil to al dente.
  3. Drain the ravioli and toss with the kale, allowing the leaves to warm. Top with some good Parmesan cheese. Toasted pine nuts would also be a wonderful addition. 
Share: