Welcome to my new series: “Shortcuts.” I’ll be sharing fun and easy recipes that take advantage of pre-made and packaged ingredients!
While I like to think of myself as a mostly “from scratch” cook and baker, there are times where I do rely on (and love) what I call my “shortcut” ingredients:
Refrigerated pie crust.
And one of my very favorites?
These little guys are a mainstay in my kitchen, and are one of the most versatile “shortcut” ingredients.
Take a look at these “raviolis.” They’re a perfect nibble with drinks, or even a light dinner, served with a salad. And best of all you can assemble and freeze them up to a month in advance — they can go straight from the freezer into the frying pan, making for an ideal last-minute snack!
Kale Ricotta Ravioli
adapted from Martha Stewart
Prep Time: 30 minutes
Cook Time: 20 minutes
1 bunch kale (3/4 lb.), center ribs removed
15 oz. ricotta
1/3 c. finely grated parmesan
1 garlic clove, minced
Salt and pepper
48 wonton wrappers
In a large pot of boiling salted water, cook kale for four minutes. Drain and cool in a colander. When cool enough to handle, squeeze out excess water and finely chop. Transfer to a bowl and combine with ricotta, 1/3 c. parmesan and garlic. Season with salt and pepper.
Arrange 12 wrappers on a cutting board (keeping remaining wrappers covered with a damp towel). Spoon a scant tablespoon of kale mixture into the center of each wrapper. Moisten edges of the wrapper with a little water (using your finger or a small pastry brush), and fold over filling to form a triangle. Press firmly yet gently to seal, flattening the area around the filling to eliminate air pockets.
Place ravioli on a parchment-lined baking sheet and keep covered with a kitchen towel. Repeat with remaining wrappers and filling.*
Pre-heat oven to 175 degrees line a baking sheet with parchment paper or tin foil.
Heat 1/4³ of oil in a large saute pan over medium-high heat. Carefully add ravioli in a single layer, without crowding. Cook till golden brown on both sides, turning once. Using a slotted spoon, transfer to a plate lined with paper towels. When drained, transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining ravioli.
Arrange ravioli on a platter, and top with marinara sauce, additional grated parmesan and chopped parsley. Serve immediately.
*At this point you can place the ravioli in a single layer on a baking sheet and freeze. Transfer the frozen ravioli to a ziploc bag for up to one month.