Kale ravioli recipe
- 16 medium kale leaves, chopped
- 1 garlic clove
- ¼ cup Parmesan cheese
- Salt and pepper to taste
- ½–¾ cup ricotta cheese (can substitute tofu)
- Wonton wrappers, large square
- In a skillet, sauté kale with butter and garlic. Add salt and pepper to taste. In a blender or food processor, pulse kale mixture. Blend a few times to chop kale finely.
- Add 1 tbsp. parmesan and 2 tbsp. ricotta. Blend together. Check consistency and add more ricotta or parmesan as you like. It should look bright green, not too cheesy.
- Cut wonton wrappers in half, so they become long rectangles. Lay out one sheet and spray or brush lower edges with water. Scoop kale mixture into center of lower half of wonton. Each wrapper only holds about ½ tbsp. Fold wonton over and press down on folded edge first, then press around the edges to seal.
- Lay ravioli on cookie sheet and put in freezer. They only take about 10–20 minutes to freeze enough to store. Store in plastic bag.
- If you're cooking them fresh, you should still freeze them for at least 10 minutes to keep them from sticking together.
- Cook the ravioli in boiling water for 4–6 minutes, until they rise to the top of the pan. Serve with tomato sauce. Add some fresh veggies to the sauce, such as shredded zucchini, carrots or kale to add more nutrition.