How to make Ravioli with tuscan kale, potatoes and grana

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.

I invite you to roll up your sleeves, share in this culinary adventure, and find solace in the embrace of flavors carefully tucked into each ravioli parcel. Here’s to discoveries in the kitchen that mirrors the comfort we seek in life’s simple pleasures.

Ravioli with tuscan kale, potatoes and grana recipe

Ravioli with tuscan kale, potatoes and grana recipe
Fresh ingredients ready for our ravioli adventure!

Ravioli with tuscan kale, potatoes and grana

A perfect combination in taste and colors:the strong and delicate scent of the tuscan kale, the fragrance of the potatoes and the grana cheese meet the “hand made” ravioli and gives birth to a little miracle reach in savor and aroma.
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Course: Pasta
Cuisine: American
Keyword: eggs, flour
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 2 hours 10 minutes
Servings: 4 people
Calories: 47kcal
Cost: $25


1 bowl
1 thin sheet
1 floured dish


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


The vegetables

  • 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.



If you do not find the tuscan kale you can replace it with turnip greens, spinach or other sweet green leaves vegetables.
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Calories: 47kcal | Carbohydrates: 0.2g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 47mg | Potassium: 46mg | Fiber: 0.003g | Sugar: 0.1g | Vitamin A: 178IU | Calcium: 19mg | Iron: 1mg
© 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.

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Alternative Cooking Method: Using a Pressure Cooker

Ravioli with tuscan kale, potatoes and grana recipe
The vibrant color of Tuscan kale, a star of our dish

Using a pressure cooker for making Ravioli with Tuscan kale, potatoes, and grana can be an innovative approach to this classic dish, bringing out the flavors of each ingredient quickly while preserving their textures and nutrients. Here’s how you could adapt the traditional ravioli recipe to utilize a pressure cooker:

Begin by sautéing your finely chopped Tuscan kale and mashed potatoes in the pressure cooker without the lid, using the sauté function if available. This will allow the kale to wilt and merge its flavors with the potatoes. Once cooked, mix in grated Grana cheese, and season the filling to taste with salt, pepper, and any other preferred herbs. Set the filling aside to cool.

While the filling cools, prepare your ravioli dough. After rolling it out to the desired thickness, place teaspoons of the filling onto the dough, spaced adequately apart. Cover with another layer of dough and shape the ravioli using a cutter or a glass. Press the edges to seal them tightly.

Clean the pressure cooker if necessary (after preparing the filling), then add enough water to come up to about one inch in height. Stir in a pinch of salt and a drizzle of olive oil into the water to prevent sticking and foaming. Insert a steamer basket or trivet to keep the ravioli above the water level.

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Place the ravioli on top of the steamer basket or trivet in a single layer so that they are not overcrowded. You may need to cook them in batches depending on the size of your pressure cooker. Close the lid, ensuring the valve is sealed, and set the pressure cooker to high pressure for a cooking time of about 1-3 minutes – you’ll have to experiment a bit as pressure cookers can vary; fresh, thin pasta requires less cooking time than store-bought or thicker dough.

Once the cooking time finishes, use a quick release to vent the steam before opening the lid. This should be done carefully to avoid burns from the quick-releasing steam.

Tips for making Ravioli with tuscan kale, potatoes and grana

Ravioli with tuscan kale, potatoes and grana recipe
Our ravioli, simmering away to perfection.

Cooking Tips

Embarking on the creation of Ravioli with Tuscan kale, potatoes, and grana is akin to engaging in a heartfelt culinary ballet, where the subtle bitterness of kale pairs with the earthy goodness of potatoes—all brought together by the robustness of Grana cheese. As someone deeply rooted in the joy of cooking, there’s an undeniable emotional journey tied to making ravioli from scratch.

There’s a quiet intimacy in selecting the freshest Tuscan kale, its dark, leafy greens not only symbolizing vitality but also promising a nutrient-rich addition to our exquisite parcels. The process of handling the kale, stripping it from the stalks, and wilting it ever so gently in a pan stirs a sense of connection to nature and gratitude for its gifts.

The potatoes act as a grounding force, their starchy comfort becoming a blank canvas upon which we build flavor. The act of boiling and mashing them, a rhythmically soothing task, requires a gentle touch to ensure a smooth texture that will nestle within your ravioli like a soft whisper.

Choosing the right Grana cheese—one that has been patiently aged to draw out deep notes of fruitiness and nuttiness—feels like selecting a fine wine. Grating the cheese awakens its bouquet, while folding it into the filling imbues the dish with the essence of Italian culinary tradition.

Rolling out the dough, perhaps the most tactile part of the ravioli-making experience, is both therapeutic and inspiring. There’s an artful patience in kneading, rolling, and finally cutting, akin to a craftsman shaping his masterpiece. Each piece is a testament to the love for harmony and elegance in food.

Assembling the ravioli offers moments of quiet contemplation; spooning the filling onto the carefully crafted dough rounds, sealing them with whispered pressures of fingertips, ensuring no air pockets remain to disturb the cooking process. There’s a tenderness in this assembly, a care that speaks volumes about the respect for each ingredient’s role.

When these ravioli dance within the boiling water, they transform, their textures merging, making me envision the joyous pirouettes of a dancer. It’s a captivating performance culminating in the delight of witnessing them float to the surface, signifying their readiness to be savored.

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Serving Suggestions

Ravioli with tuscan kale, potatoes and grana recipe
The final product – a plate of hearty ravioli ready to serve

Ravioli with Tuscan kale, potatoes, and Grana Padano is a delightful dish that carries the essence of rustiIt can be served in a variety of contexts, adapting to the casual family dinner or a more formal gathering. The richness of the filled pasta complemented by the earthy tones of the kale and the creamy texture of the potatoes creates layers of flavors and textures that are best showcased under certain conditions.

Considering the flavors, a clever approach would be to serve this dish as a hearty main course during the colder months, owing to its satisfying and warming qualities. For a complete meal, consider starting with a light, crisp salad to provide contrast and refresh the palate before delving into the richness of the ravioli. A simple arugula salad with a lemon vinaigrette or a classic Caprese would be suitable.

In terms of wine pairing, a medium-bodied white wine with enough acidity to cut through the richness of the dish is recommended. An Italian Pinot Grigio or Verdicchio complements the flavors well. For red wine lovers, a lighter red like a Chianti can provide a harmonious partnership without overpowering the dish.

For a rustic presentation, serve the ravioli in a shallow bowl or a deep plate to retain the warmth. A drizzle of high-quality extra virgin olive oil and a sprinkle of additional Grana Padano cheese on top, perhaps with a twist of black pepper, would enhance the flavors and provide a finishing touch that’s both visually appealing and aromatic.

As a family-style serving, consider placing the ravioli in a large, pre-warmed serving dish at the center of the table. This encourages sharing and interaction, turning the meal into a convivial experience. Garnish with some fresh kale leaves or parsley for a pop of color.

Lastly, for texture contrast and to introduce a crunch element to the dish, consider serving some toasted ciabatta or rustic bread on the side. This can be used to absorb any leftover sauce and adds a tactile dimension to the dining experience.


  • 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 Ravioli with Tuscan kale, potatoes, and grana 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.


As our journey with the Ravioli with Tuscan kale, potatoes, and grana comes to an end, I find myself enveloped in the warmth of the kitchen, the rich aroma of cooked pasta still hanging in the air. This dish, a humble homage to Italy’s agrarian roots, is something we at The Dinner Dude take immense pride in sharing with you.

Creating these ravioli has been more than just an exercise in cooking; it’s been a reminder of the powerful simplicity inherent in good food. The earthy kale, the starchy potatoes, and the sharp, salty Grana cheese have mingled together, encapsulating a flavor profile that’s as comforting as it is sophisticated. As each parcel boils and emerges tenderly from the water, they carry with them the very essence of home-cooked perfection.

This recipe, shared with love and care, evokes a sense of satisfaction that only comes from preparing a meal that speaks to the soul. We’ve wrapped not just a mixture of greens and cheese in pasta but interwoven tradition with creativity – resulting in a dish that’s truly special, both in taste and in spirit.

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