Potato and Kale Ravioli, Tuscan Vegetable Ragout
Making homemade potato kale ravioli is a real labor of love. Serving these heavenly parcels of joy is worth every step.
Recommended Equipment
1 Dutch Oven, 5.5 qt
1 Cutting Board
1 Rolling Pin
1 Piping Bag
1 Chef's Knife
Ingredients
Pasta Dough
- 10 oz all-purpose flour
- 2 tbsp extra virgin olive oil
- 3/4 cup water
- 1 tsp saffron
Filling
- 18 oz kale
- 1/2 each yellow onion cut into small dice
- 1 oz water
- 2 oz extra virgin olive oil
- 12 oz russet potatoes peeled
- 1/4 tsp ground nutmeg
Tuscan Vegetable Ragout
- 1 cup flat-leaf parsley
- 4 each garlic clove
- 6 each sage leaves
- 1 tbsp fresh rosemary
- 1/2 each yellow onion cut into small dice
- 8 oz carrots cut into small dice
- 3 each celery stalks cut into small dice
- 1/4 tsp red pepper flakes
- 1/2 cup red wine vegan
- 1 cup water
- 1/2 cup tomatoes whole peeled, canned
- 4 tbsp parmesan cheese vegan
Instructions
Make the Dough
- Place water, saffron, and oil in a bowl. Mix together and rest for 5 minutes to infuse the water with the saffron. Make a mound of flour on a wooden board. Make a well in the center, to form a crater-like shape. With a fork, start adding the water, olive oil, saffron mixture. Slowly incorporate more and more of the flour from the edges of the crater as you go along, until you’re left with a thick paste.2 tbsp extra virgin olive oil, 3/4 cup water, 1 tsp saffron, 10 oz all-purpose flour
Knead the Dough
- Place the dough on a lightly floured table and knead the dough by pressing firmly into it with the heel of your hand, folding the dough over towards you, giving it a quarter turn, and repeating the pressing and folding motion. Continue kneading for 5 minutes until the dough is elastic and smooth. Flatten the dough a little and cover with a damp towel; place in the refrigerator and rest for one hour.
Roll the Dough:
- Divide the dough into 4 equal pieces and flatten into a rectangular shape. Work with one piece of dough at a time and keep the rest covered to avoid drying out. Start with the widest setting on your pasta machine and feed the dough through the rollers. Fold the dough in 3 folds and run through again, and then repeat once more. Make sure the dough is covered with flour. To narrow the rollers, adjust by one notch. Pass the pasta through the rollers again. I start rolling the dough on the #1 setting, then progress to #4. This results in a delicate pasta sheet.
Make the Soffritto Aromatics
- Place the parsley, garlic, and herbs on a cutting board and chop into a rough paste, set aside.1 cup flat-leaf parsley, 4 each garlic clove, 6 each sage leaves, 1 tbsp fresh rosemary
Cook the Tuscan Vegetable Ragout
- In a Dutch Oven, sauté the diced onions in olive oil until perfectly tender. Do not brown the onions. Add the diced carrots, celery, and red pepper flakes and cook for about 5 minutes or until vegetables are soft. Add the Soffritto Aromatics to the vegetables and cook, stirring frequently until fragrant, 2 to 3 minutes. Add the red wine and reduce it by half. Puree whole tomatoes, then add pureed tomatoes along with a cup of water to the pot. Let simmer for a good 30 minutes, stirring from time to time until you have a nice thick sauce. Set aside.1/2 each yellow onion, 8 oz carrots, 3 each celery stalks, 1/4 tsp red pepper flakes, 1/2 cup red wine, 1 cup water, 1/2 cup tomatoes
Cook the Kale
- With a knife, remove the leaves from the stem, soak and wash the kale leaves in the DIY vegetable wash. Rinse under cold water and dry. Blanche the kale in boiling water, drain, rinse under cold water, and squeeze with a towel to remove all moisture. Chop finely. Sauté diced onions in olive oil, don't brown the onions. Add the chopped kale and 2 oz of water, cover partly with a lid and braise the kale for about 15 minutes or until soft. Cool and remove any excess moisture.18 oz kale, 1/2 each yellow onion, 1/2 each yellow onion, 1 oz water
Cook and mash the potatoes
- Cut the potatoes into quarters and cook for approximately 20 minutes in boiling water. Drain and season with nutmeg and olive oil then whip with a hand blender.12 oz russet potatoes, 1/4 tsp ground nutmeg, 2 oz extra virgin olive oil
Make the filling
- Add the cooked kale and mix well with potato mash. Adjust seasoning if needed. Fill a piping bag with the potato kale mixture (use a larger tip for the bag). Set aside.
Fill, Cut, and Seal the Ravioli
- Cut your rolled pasta sheet in half and lay both strips next to each other. Very lightly wet the edges of the pasta with a pastry brush. Using the piping bag, squeeze dollops of the filling approximately 2 inches apart on 1 pasta strip.
- Place the other pasta strip directly on top. Before sealing, gently press on the dough around the filling to eliminate any excess air. Take your pasta cutter and press firmly on the dough around the filling. Finish with a final dusting of flour to keep your ravioli from sticking together.
Cook the Pasta and Serve
- Bring a large saucepan of generously salted water to a boil. Carefully place your homemade ravioli into the pan and cook for 3 minutes. They should rise to the top by the time they’re ready. Plate and serve with the Tuscan vegetable ragout and vegan parmesan cheese.4 tbsp parmesan cheese
Chef Notes
Chefs Tips:
- Gently press around each ravioli, pressing outward toward edges to seal and remove any air pockets. You want to ensure any air is pressed out before you seal it, otherwise, the ravioli might burst in the water or cook unevenly.
- Garnish the ravioli with oven-dried cherry tomatoes and sauteed kale to add color to the plate.
- Cover the ravioli loosely with plastic wrap. (ravioli can be made up to three hours in advance)
- The recipe makes 5 servings of 4 each ravioli
Nutrition
Serving: 1 Serving | Calories: 478kcal | Carbohydrates: 52g | Protein: 12g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 586mg | Potassium: 1003mg | Fiber: 9g | Sugar: 6g
Nutrition information is calculated using an ingredient database and should be considered an estimate
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