1 bunch of trimmed kale, chopped coarsely
72 square wonton wrappers (fresh or thawed)
2 teaspoons of olive oil
1 tablespoon of fresh sage freshly chopped
3 tablespoons of minced shallots
½ teaspoon pepper
¾ cup ricotta cheese
½ cup fresh goat cheese
½ Parmesan cheese (grated)
¼ cup plus 2 tablespoons pesto
- Warm the olive oil in a non-stick pan on a low to medium heat. Add the minced shallots into the pan; cook it for 1 minute and stirring occasionally. Add the kale into the pan and add ¼ teaspoon of pepper in and cool until the leaves are wilted or for 3 minutes and stirring occasionally to ensure it does not burn.
- Once that is cooked, transfer the kale into a bowl, setting it aside but keep it warm.
- In a separate bowl, add the ricotta, goat cheese, Parmesan and chopped sage and add the remaining ¼ teaspoon of pepper and mix it all together.
- Using half the wonton wrappers, lay it out onto baking paper. Spoon 2 teaspoons of the cheese mixture into the centre of each wonton wrapper.
- Once the mixture has been added, dip the tips of your fingers into water and wet the edges of the wrapper. While the edges are still wet, lay another wrapper over the wrappers with fillings on them and gently press on the edges to seal them. Do this one wrapper at a time to ensure the fillings are sealed in properly. Once all the wrappers are filled and covered, apply plastic/cling wrap and refrigerate it for up to a day.
- When the ravioli is ready to be cooked, bring a large pot of salt water to a boil and reduce it to a simmer. Add the ravioli into the water, gently stirring to ensure it does not stick and cook it for 5 minutes.
- Remove the ravioli with a straining ladle and place it on paper towels to soak up the remaining liquid.
- Arrange 6 ravioli onto 6 plates and drizzle a tablespoon of pesto over each bowl of ravioli. Divide and add the cooked kale over each plate.