A kale recipe from FLF member Debra Revere
“Takes time but worthwhile!:
Strozzapreti or Ravioli Gnudi (“Nude Ravioli”, ie ravioli filling without pasta)
3/4 lb lacinato kale or white chard, ribs removed
5 Tab bread crumbs (can substitute GF bread cumbs if needed)
1 cup + 2 Tab ricotta cheese
1 cup + 1 Tab grated Parmesan cheese, plus more for serving
salt and ground black pepper
a bit of flour for dusting
2 to 3 Tab unsalted butter, melted
Fill a large bowl with ice and cold water.
Bring a large pot of salted water to a boil over medium-high heat. Add the kale or chard and blanch until tender, about 3 minutes. Remove immediately from the pot transfer to the ice bath. When cool, drain the greens. Wring by hand until mostly dry. Finely chop and set aside.
In food processor, process the bread crumbs until finely ground. Add the greens, eggs, both cheeses and a few pinches of nutmeg. Process until well combined. Season with salt and pepper. Scrape the mixture into a bowl.
Line two baking sheets with parchment paper and dust with flour. Use a teaspoon to scoop out a heaping spoonful of the mixture, put it onto the baking sheet, and then roll it around in the flour to coat. Repeat with the remaining dough, making sure the balls don’t touch or they will stick together.
Bring a large pot of salted water to a simmer over medium-high heat. Add the strozzapreti balls and simmer for 1-3 minutes until they float to the surface. (Be sure to keep the cooking water at a simmer–a rapid boil can break the strozzapreti apart). Remove with a slotted spoon to serving platter or individual bowls. Drizzle with melted butter and top with extra grated Parmesan. Serve immediately.
Use softened goat cheese instead of ricotta cheese for an earthier flavor
Add 2 Tab chopped fresh (1 tsp dried) basil
Uncooked strozzapreti can be stored in the refrigerator on the baking sheets, uncovered, for up to 2 days (they can’t be frozen)