Hello there! I’m Mark Zoch, your friendly neighborhood Dinner Dude. Today, I’m back to share a hearty and healthy dish that’s been a personal favorite of mine for quite some time now – Ravioli with Tuscan kale, potatoes, and grana. This dish is like a warm, comforting hug from the inside out, and it’s perfect for those chilly evenings when you need something nourishing and fulfilling.
Ravioli with tuscan kale, potatoes and grana recipe
Ravioli with tuscan kale, potatoes and grana
For the fresh pasta
- 300 gr of flour 00
- 3 eggs
For the filling
- 250 gr of cooked tuscan kale
- 200 gr of boiled potatoes
- 60 gr of grated grana cheese
- Salt to taste
- Extra virgin olive oil
- 1 clove of garlic
For the seasoning
- 4 gr of butter
- 3-4 fresh sage leaves
- The zest of 1⁄2 organic orange
- Hazelnuts grains
- Cut the tuscan kale into strips, wash it well and put it in a non-stick pan with 1 clove of garlic, 1 teaspoon of extra virgin olive oil and 70 ml of water. Cover with a lid and cook over medium-low heat until the leaves have softened (about 20 minutes). Before turning off, add salt and mix, remove the garlic and drain, leaving it in the colander until ready for use.
- Peel the potatoes, cut them into pieces and boil them in water; when they have reached the boil, add salt. Let them cook until they are soft, drain and let them cool.
- Mince and mix the grana cheese. You can also use parmesan or a not very seasoned pecorino, otherwise it will cover the flavor of the kale. A good choice option is to mix half part pecorino and half part of parmesan.
Preparing the dough
- Arrange the flour on a pastry board, break the eggs inside, beat them with a fork and slowly incorporate the flour until it is all absorbed (you can also do it in a bowl at the beginning). Knead the dough until it is homogeneous and elastic then cover with a film and let it rest for half an hour.
- Meanwhile, blend the kale with the cheese in a mixer, adding a little oil or a little water as needed. Transfer the mixture to a bowl and add the potatoes by putting them in a potato masher. Mix the mixture well and season with salt if necessary. Transfer the filling into a pastry bag (you can also use a teaspoon if you don’t have it). Live it aside.
- It’s time to roll out the dough. Divide it into 4 parts. Let’s take one and cover the others again so that they don’t dry out. Flour the dough and start passing it into the machine with the lowest number. When it comes out, fold it into two or three and pass it over in the machine, this serves to give compactness to the dough.
- Continue until we have a thin sheet (until about n. 7 of the pastry machine), eventually cutting it halfway so that it is not excessively long. You can also work the dough manually but you must be “very” careful in considering the thickness: remember you are doing ravioli so if it is too thick they will result “heavy” together with the filling. A good ravioli is the one that gives you the sensation to the palate that the pasta wrap does a complete fusion with the filling without resulting sticky in the mouth.
- At this point we can arrange the dough on the well floured ravioli mold. Cut the tip of the sac-a-poche and push the dough towards the bottom, start filling the ravioli, after this operation, close with another sheet of pasta. Crush well by passing the rolling pin and remove the ravioli. Put them on a floured dish. Repeat the process until you have finished the dough.
- We can also make single ravioli by using a ravioli cutter stamp: the sizing can change, just remember to consider the right proportion between pasta and filling.
- Bring a pot of water to boil, meanwhile melt the butter and grate the orange zest inside a large non - stick pan; add the sage, giving to the seasoning the chance to release all its flavors, make sure it does not brown too much or it will release bitter notes.
- When the pasta water boils, add the salt, wait for it to melt and throw the ravioli, in about a couple of minutes they will be ready but we always recommend to taste one.
- Turn the fire back on under the sauce pan, remove the sage leaves, pour the ravioli drained from the water and stir for a minute over low heat.
- Serve ravioli with tuscan kale with a grated fresh orange peel and hazelnuts grain.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Cooking Method: Using a Pressure Cooker
Here’s how to do it:
- Prepare your ingredients as usual. Remember to chop the kale and potatoes into small, bite-sized pieces so they cook evenly.
- Place the ravioli, kale, and potatoes into the pressure cooker. Add enough vegetable broth to just cover the ingredients.
- Secure the lid on your pressure cooker and set it to high pressure. Cook for about 5 minutes. Remember, pressure cookers can vary, so adjust the time as needed.
- Once the cooking time is up, carefully release the pressure according to your cooker’s instructions.
- Stir in the grana cheese until it’s fully melted and incorporated. If the sauce is too thin, you can turn on the sauté function and cook it uncovered for a few more minutes.
- Serve your Ravioli with Tuscan Kale, Potatoes, and Grana hot, garnished with a bit more grana and a drizzle of good quality olive oil.
Tips for making Ravioli with tuscan kale, potatoes and grana
Making this dish is a delightful process, and over time, I’ve learned a few tips that can make your experience even better.
- The Pasta: For the ravioli, I prefer using fresh pasta. It has a softer texture that goes wonderfully well with the filling. If you can’t find fresh pasta, no worries! Dried ravioli works just fine too.
- The Filling: Tuscan kale, also known as lacinato or dinosaur kale, gives our ravioli a unique, slightly earthy flavor. However, it’s essential to remove the tough stems and only use the leaves.
- The Cheese: Grana refers to a type of Italian cheese like Parmigiano-Reggiano or Pecorino Romano. Use a good quality one, as it’ll significantly enhance the taste.
Now, let’s get to one of the most exciting parts – serving this delicious plate of Ravioli with Tuscan Kale, Potatoes, and Grana!
- Garnish: A small sprinkle of freshly grated grana on top never hurts. It adds an extra layer of taste and makes the dish look professionally crafted.
- Side Dish: A simple salad with a vinaigrette dressing works wonders and balances the richness of the ravioli.
- Wine Pairing: A bottle of medium-bodied Italian red wine, such as Chianti, complements the flavors in this dish wonderfully.
- Can I use other types of kale instead of Tuscan? Absolutely! Feel free to substitute with curly kale or red Russian kale.
- What kind of potatoes should I use? I prefer using Yukon Gold or Russet potatoes for their texture and flavor, but you can use any type you have on hand.
- Can I make this dish vegan? Yes, you can! Substitute the grana with nutritional yeast for a similar cheesy flavor.
- How long does this dish last in the fridge? Stored properly in an airtight container, it should last up to 5 days.
- Can this dish be frozen? Yes, it can. Just allow it to cool completely before freezing. It can be stored for up to 3 months.
So there you have it, my dear friends! My personal take on Ravioli with Tuscan Kale, Potatoes, and Grana. Remember to tweak and twist as you see fit and most importantly, enjoy the process! After all, cooking is all about creating, experimenting, and having fun!