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.
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
Parmesan cheese, for topping
- 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.
- While your kale softens, bring 6 cups of water to a boil in a saucepan. Drop in the ravioli and boil to al dente.
- 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.
