Food Fridays are finally back because I finally have some time to get in the kitchen and play with foods again and I couldn’t not possibly be more excited about that. I really truly love cooking and not having the time to be creative in the kitchen on a regular basis bums me out so I am excited that I am able to share with you again.
So this week’s recipe is a ravioli. I originally started to think about making something pasty like because I have about a million beets hanging out in my fridge, so I figured I would make myself some beet ravioli, then when it all came down to it all I could think was “I don’t feel like having red hands right now” so I put a full stop on the idea of beets and went into the fridge to see what I had to work with. What happened was incredibly delicious and I am so happy I wrote down the recipe.
Kale, Mushroom and Sun-dried Tomato Ravioli
Serving: 4-5 ravioli pieces.
3/4 cup diced Onion
1 cup diced Kale
2 cup diced Mushroom
5-6 chopped Sun-dried Tomatoes
2 tsp fresh chopped Rosemary
1/2 cup light Ricotta Cheese
2 tbsp Goat Cheese (optional)
4 tbsp grated Parmesan Cheese
1 pkg Won-Ton Wrappers 1 tbsp Butter or Coconut Oil
Salt and Pepper to taste
1. Heat a large frying pan to medium/low, and add half of the butter/oil. Once warm add in onions and cook until they soften and start turning clear, approximately 2-3 minutes. Add sun dried tomatoes and kale and cook for another 3 minutes, then add in mushrooms. Cook until everything is soft approximately 5 minutes.
2. Once everything is cooked remove from heat and allow to cool.
3. While vegetable mixture is cooling mix together ricotta, goat and Parmesan cheeses with fresh rosemary in a large bowl. I added coarsely ground black pepper at this stage to be sure there was a nice peppery flavour.
4. Once vegetable mixture is cooled mix it together with the cheese mix, blend well making sure everything is mixed together.
5. To make a ravioli fill a small bowl with water for your fingers. Take one won-ton wrapper and wet all the way around the edge of the paper. Place 1-2 tsp of the filling in the center, fold the wrapper in half making a triangle and press the sides together. The water makes the wrapper stick together without it the seams won’t stay closed.
6. Place the remaining 1 tsp of butter/oil into a pan, flavor with a couple pinches of fresh rosemary and bring to medium heat. Place the ravioli in and cook. Should take about 3-5 minutes per side.
Note: to cook the ravioli you can also place them in boiling water for approximately 5 minutes, or dry fry them without any oil or butter. All three methods work it just depends on the type of flavour you are going for. In the future I would probably omit the butter and just dry fry, the additional fat didn’t add to the flavour much so I don’t feel that it is necessary.