One of my friends here at The Hort gifted me with an armload of tender, just-picked Lacinato Kale. Oh, happy day, it’s kale and ravioli for dinner! (At my house, ravioli are known as puffy cheese pillows.) (serves 2)
- ½ lb. or so Lacinato Kale ribbons
- 1 small red onion, halved, peeled and sliced thinly
- 2 Tbsp shredded Pecorino Romano
- 2 Tbsp extra virgin olive oil
- 8 large or 16 small ravioli
- The juice of ½ lemon
- ¼ cup walnuts, toasted or not
- Freshly ground pepper, to taste
- Salt optional
To slice the kale, remove the ribs if they’re large or fibrous, cut the leaves in half lengthwise, stack the cut leaves and roll them up lengthwise, then slice the roll thinly. You’ll have a nice fluffy pile of kale ribbons.
Set a pot of salted water on the stove and bring the water to a boil. Drop the ravioli in and simmer until they are cooked to your liking. Drain and set aside.
Then, in a sauté pan large enough to hold the whole deal, toast the walnuts over medium heat to release the oils. (It’s okay not to toast the nuts, but they’re much tastier if you do.) When the walnuts start to smell good, set them aside. Next, sauté the onion slices in 1 Tbsp of the olive oil until they’re soft, then add the kale ribbons, and toss or stir until the kale is slightly wilted.
Add the cooked ravioli, the walnuts, the remaining 1 Tbsp of olive oil, the lemon juice, and some freshly ground black pepper. Add a pinch of salt if you’re so inclined, and toss to combine.
Place half the kale-covered ravioli on each of two plates, then sprinkle with Pecorino Romano. Grab a few slices of crusty bread, and maybe a glass of red wine, and it’s dinner time.