Ravioli Stuffed With Kale Prosciutto And Marjoram Recipes

RAVIOLI STUFFED WITH KALE, PROSCIUTTO, AND MARJORAM

Steps:

• Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter has melted. Add shallot and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add kale and chile, and cook until kale has wilted, about 2 minutes. Stir in wine and prosciutto. Bring to a boil. Cover, reduce heat, and simmer until kale is tender, about 7 minutes. Let cool slightly.
• Transfer kale mixture to a food processor, and pulse until finely chopped. Transfer mixture to a bowl, and stir in 1/2 cup Parmesan, the marjoram, lemon zest, salt, and pepper.
• Divide dough into two portions. Flatten 1 piece of dough (keep remaining piece covered with an inverted bowl) into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold into thirds lengthwise, and then rotate 90 degrees. Repeat three times on same setting until dough is smooth.
• Continue to press dough, passing it through ever-finer settings, 2 passes on each setting, dusting very lightly with flour if dough is sticking, until sheet is very thin and almost translucent (number 7 of 8 on a KitchenAid pasta roller).
• Place sheet on a surface dusted with semolina, and cut it in half crosswise. Cover half with plastic wrap. Working about 1 inch from top edge of sheet, space tablespoons of filling at 2-inch intervals on sheet. Moisten pasta around each mound of filling using a pastry brush dipped in water. Top with remaining half sheet of pasta, and press gently around filling to seal, working from center out to eliminate air bubbles. Using a pastry wheel, cut into 3-inch squares. Use a dry brush to remove any excess flour. Place ravioli on a rimmed baking sheet dusted with semolina. Repeat with remaining pasta and filling. (Ravioli can be frozen in a single layer on a baking sheet, about 15 minutes, then transferred to an airtight container and packed between layers of parchment for up to 1 month. Do not thaw before cooking.)
• Bring a large pot of salted water to a boil. Working in batches if necessary, cook ravioli until tender but al dente, about 2 minutes. Using a slotted spoon, transfer to a colander to drain.
• Melt remaining 8 tablespoons butter in a large saute pan over medium heat. Add ravioli and 3 tablespoons Parmesan, and toss gently to coat. Transfer to a platter. Garnish with marjoram, and serve with remaining 3 tablespoons Parmesan.

PROSCIUTTO RAVIOLI

Steps:

• Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
• Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
• Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

PROSCIUTTO RAVIOLI

Steps:

• Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
• Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
• Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

RAVIOLI STUFFED WITH RICOTTA AND SPINACH

Steps:

• Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight or up to 24 hours. Discard the liquid in the bottom of the bowl.
• In a wide braising pan or deep skillet, heat the oil over medium-low heat. Add the leeks and scallions and cook until softened, about 3 minutes. Stir in the chopped spinach and increase the heat to medium. Season lightly with salt and pepper and cook over moderate heat until the vegetables are tender and the liquid is evaporated, about 10 minutes. Set in a strainer and cool completely.
• Stir the fresh ricotta, Parmigiano-Reggiano, parsley, and sautéed greens together in a bowl. Season to taste with salt and pepper and stir in the egg. Chill thoroughly.
• While the filling is chilling, make the pasta dough and let rest.
• Form and cut the ravioli according to directions on page 190. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli onto a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the water a few at a time, stirring gently as you do. Cook until the edges of the pasta are tender but still firm to the bite and they rise to the surface, about 6 minutes after the water returns to a boil.
• While the ravioli are cooking, divide the tomato sauce, olive oil, and basil between two large skillets and bring to a simmer over medium heat. Fish out the ravioli with a wire skimmer or large flat slotted spoon, drain them well over the pasta pot, and slide them into the pans of sauce, dividing them evenly. Simmer, stirring gently with a spoon until the sauce is lightly reduced and the ravioli are coated. Remove the pans from the heat, check the seasoning, and add salt and pepper if necessary. Spoon the ravioli into warm bowls or onto a warm platter, sprinkle with the grated cheese, and serve immediately.
• Variation: Butter-Sage Sauce (Conditi all Burro e Salvia)
• Melt one stick (8 tablespoons) unsalted butter in a large skillet over low heat. (The heat should be low enough to melt the butter slowly, without its separating or turning clear.) Add eight to ten whole sage leaves and remove the skillet from the heat. Ladle out about 1 cup of the ravioli-cooking water before you drain them. Either fish the ravioli out of the pot with a large wire skimmer or drain them gently. Add the ravioli to the skillet. Pour in enough of the cooking liquid to make a sufficient amount of creamy sauce to coat the ravioli generously. Bring to a quick boil, then remove from the heat. Stir in grated Parmigiano-Reggiano cheese, salt, and freshly ground black pepper to taste. Serve immediately.

RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE

Steps:

• Put a pot of salted water on to boil.
• Melt butter in a large skillet over medium to medium/high heat.
• Add prosciutto and let cook for 5 minutes.
• Add chopped roma tomatoes and cook for 4 more minutes.
• Add chopped sage and pepper.
• Add your ravioli to the boiling water.
• Add heavy cream to your tomato/prosciutto mixture and stir well.
• Bring just to a boil and lower heat to a high simmer.
• As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
• Add cheese and gently toss to coat.
• Serve with a green salad and garlic breadsticks.

KALE-AND-RICOTTA RAVIOLI

Steps:

• In a large pot of boiling salted water, cook kale until tender, 4 minutes. With a slotted spoon, transfer kale to a colander. When cool enough to handle, squeeze out excess water and finely chop. In a medium bowl, mash together kale, ricotta, Parmesan, and garlic; season with salt and pepper.
• Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp towel. Spoon a scant tablespoon kale mixture in center of each wrapper. With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets). Place ravioli on a parchment-lined baking sheet and cover with a kitchen towel. Repeat with remaining wrappers and filling.
• Return salted water to a boil; reduce to a bare simmer. Drop half the ravioli into water, one at a time, stirring gently to prevent sticking. Cook until al dente, about 3 minutes. With a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, arrange in a single layer, and let drain briefly. Repeat with remaining ravioli. Serve topped with sauce.