Homemade Kale and Squash Ravioli

I spent the past weekend in beautiful northern Wisconsin, escaping the city and it’s crazy obsession with time. Without the constant hum of the highway; the inescapable persistence of lights, lamps and headlights—relaxing and unwinding come much easier. That said, on Friday night I decided to make homemade ravioli for my friends who invited me to their cabin. Using a pasta maker to make sheets of thin dough and a glass cup to make giant ravioli molds, I made ravioli filled with kale, squash, pumpkin and goat cheese.

Pasta Dough

  • 1 lb (16 0z.) Semolina Durum Wheat Flour (Whole Wheat
  • 3 Whisked Eggs (Vegan recipes replace eggs with water and more oil)
  • 2 Tbsp Extra Virgin Olive Oil

Ravioli Filling: You can really fill the ravioli with whatever you want, however, a creamy filling is a lot easier to manage.

  • Blanched Kale
  • Squash and/or Pumpkin Puree
  • Goat Cheese
  • Salt
  • Basil
  • A Pinch of Cayenne Pepper

Cilantro Pesto

  • 5 Garlic cloves
  • 3 Cups Packs cilantro leaves and chopped Stems
  • 3/4 Cup almons, toasted
  • 1 tsp Ground Coriander
  • 1 tbsp Minced chiles or dried chile flakes
  • 2/3 cup Extra virgin olive oil
  • Salt and freshly cracked black pepper

1.     Mound the flour and create a pocket in the middle by heightening the outside walls. The hole in the middle should be able to fit the whisked eggs.

2.     Pour the eggs into the middle, not allowing the walls of the flour to break.

3.     Start to combine the flour and eggs without allowing the eggs to leak.

4.     Knead the dough until you have a smooth consistency. Ball your dough, drizzle a little olive oil on it.

5.     Cover dough and let it rest for at least 10 minutes

6.     While the dough is resting, take your filling and reduce it on the stove if necessary.

7.     I mixed the kale, squash, pumpkin and goat cheese in a saucepan, letting it simmer and combine.

8.     Once the dough has rested long enough, lightly flour the counter and begin to roll out sheets of pasta dough as thin as you like (using a pasta maker is preferable, but it’s not necessary).

9.     Once your sheets are of desired thickness (thin is better because the dough will expand), begin to cut out your individual ravioli molds. I used a solid glass cup 3 inches in diameter, which were giant ravioli.

10.   Each individual ravioli has a top and a bottom. I made 22 ravioli for four people, and it seemed to be the perfect amount.

11.   Put a small tbsp of filling in each pasta and cover. Once covered, use a fork to crimp the edges of the ravioli, but be careful about popping the ravioli.

12.   Once they are done, use one or two test ravioli to see how long it takes to cook all the way through. Mine took about 10-12 minutes, but the thinner they are, the less time it takes to cook.

13.   After you’re ready, add your ravioli to a pot of boiling water with a pinch of salt.

14.   While you cook your pasta, make your pesto or pasta sauce.

15.   What I did: Using a food processor, combine pesto ingredient by pulsing. You don’t want a liquefied pesto.

16.   Once your pasta is done, plate and garnish with pesto.

17.   Congratulations, three hours later, you’ve completed homemade ravioli.

Kathy’s Delicious Homemade Blueberry Pie

While this is a very time intensive process, it is worth it, if just for the reason of slowing down and enjoying the subtleties of cooking and the loving process that goes into making food for the people you love.



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