Italy’s culinary landscape is as diverse as it is delicious, with each region boasting its unique gastronomic treasures. Among these delights is the comforting dish of Ravioli with Tuscan Kale, Potatoes, and Grana – a hearty combination that brings together the best of Italian cuisine in one plate.
Ravioli with Tuscan Kale, Potatoes, and Grana Recipe
RAVIOLI WITH TUSCAN KALE, POTATOES AND GRANA
Equipment
- 1 bowl
- 1 non stick pan
Ingredients
- For the fresh pasta
- 300 gr of flour 00
- 3 eggs
- For the filling
- 250 gr of cooked tuscan kale about 350 gr raw
- 200 gr of boiled potatoes
- 60 gr of grated grana cheese or parmesan
- Salt to taste
- Extra virgin olive oil
- 1 clove of garlic
- For the seasoning:
- 40 gr of butter
- 3-4 fresh sage leaves
- The zest of 1/2 organic orange
- Hazelnuts grains
Instructions
- 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.
Video
Notes
Alternative Cooking Method: Ravioli with Tuscan Kale, Potatoes, and Grana in a Slow Cooker
If you’re seeking a more relaxed approach to preparing Ravioli with Tuscan Kale, Potatoes, and Grana, consider utilizing a slow cooker. This method allows for a leisurely cooking process while still achieving a delicious result.
Begin by layering your raw ravioli, diced potatoes, and chopped Tuscan kale in the slow cooker. The order isn’t crucial, but it’s generally best to place the potatoes at the bottom as they take longer to cook. Pour in enough vegetable broth to just cover the ingredients.
Set your slow cooker to low and let it work its magic for about 4-6 hours. The exact timing will depend on your specific slow cooker model and the size of your potato pieces. Check periodically to ensure the potatoes are cooked through and the ravioli is tender.
In the last 30 minutes of cooking, add in your Grana cheese. This hard, grainy cheese will gradually melt into the broth, creating a creamy, flavorful sauce that coats every bite of the ravioli, kale, and potatoes.
Once everything is cooked to your liking, give the mixture a good stir to distribute the sauce evenly. Serve hot, with an extra sprinkle of Grana on top for added flavor and a touch of elegance.
This slow cooker method for Ravioli with Tuscan Kale, Potatoes, and Grana offers a stress-free alternative to traditional stovetop cooking. It’s a testament to the versatility of slow cookers, proving they can handle even the most sophisticated of recipes with ease and grace.
About Ravioli with Tuscan Kale, Potatoes, and Grana
This recipe is a celebration of simple, quality ingredients. The ravioli, a classic Italian pasta, is filled with a blend of Tuscan kale and potatoes, creating a satisfying texture and depth of flavor. The dish is then finished with a generous sprinkle of Grana, a hard, grainy cheese that adds a delightful savory note to the meal.
Cooking Tips
- Use fresh, homemade ravioli if possible for the best texture and flavor.
- Choose Tuscan kale, also known as Lacinato or Dinosaur kale, for its sweet, slightly earthy taste.
- Boil the potatoes until they are just tender to ensure they maintain their shape when mixed with the kale.
- Grate the Grana cheese finely to allow it to melt evenly over the hot ravioli.
- Don’t overcook the ravioli; it should be al dente, or firm to the bite.
Serving Suggestions
- With a Side Salad: Serve the ravioli with a simple side salad of mixed greens for a balanced meal.
- In a Soup: Consider serving this ravioli in a clear, flavorful broth for a warming soup.
- With Garlic Bread: Pair the ravioli with a slice of crusty garlic bread for a truly Italian experience.
- With Roasted Vegetables: Complement the hearty ravioli with a side of roasted seasonal vegetables.
- Paired with Wine: A glass of Chianti or Sangiovese would pair beautifully with this dish.
Frequently Asked Questions
- Can I use other types of kale if Tuscan kale is not available? Yes, you can substitute Tuscan kale with curly kale or red Russian kale.
- What other cheeses can I use instead of Grana? Parmigiano-Reggiano or Pecorino Romano can be used as alternatives to Grana.
- Can I make the ravioli from scratch? Absolutely! Making your own ravioli allows you to control the thickness of the pasta and the filling’s flavor.
- Can I add meat to this recipe? Yes, you can add cooked ground meat or sausage to the kale and potato filling for a non-vegetarian version.
- How can I store leftover ravioli? Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Ravioli with Tuscan Kale, Potatoes, and Grana is a dish that encapsulates the essence of Italian cuisine – simplicity, quality ingredients, and a harmony of flavors. Whether served at a family dinner or a special occasion, this dish is sure to transport you to the heart of Italy with every bite.