Ravioli with black kale, sage, garlic and chili butter sauce.
So last weekend at the Foodies Festival at Alexandra Palace in London, I was convinced by my better half to purchase some fresh ravioli.
I’m not crazy about fresh pasta from the supermarket, but at the same time, I have no patience of making pasta at home. I just don’t like handling flour and water together. It sticks to the hands too much. So I never make it, therefore ravioli pre-made sounds ok to me.
And these are from G. Rana, considered by a lot of people as the best fresh pasta…that you can buy in a supermarket. Today the ravioli filing was spinach and ricotta, and the rest of the chosen ingredients worked well (at least for us) in the finished dish.
- 250g fresh ravioli
- 100g black kale leaves
- 1 chili (optional)
- 1 spoon of butter or 50ml olive oil
- 5-6 sage leaves
- 1/4 lemon
- 2-4 cloves of garlic
- salt and pepper
- cheese to top (parmesan, pecorino, etc)
Prepare the black kale by washing it if required, then slicing into small strips. Discard the tougher part of the leaves. Put half of the butter (or olive oil) in a pan, and soften the kale for a couple of minutes. If needed add a touch of water to create steam and cook until it evaporates.
Remove from the pan and drain the excess butter back into the pan with the remainder of the butter. Heat up and drop in the garlic and the chili, thinly sliced. Gently fry for a couple of minutes then drop in the sage leaves. Turn the heat off as the leaves are frying and starting to crisp off.
That’s all the sauce done. Season with a touch of salt and pepper to taste. Boil the pasta (4 minutes was all it needed), mix with the sauce and the black kale and give it a squeeze of lemon.
Shave, grate or crumble some nice hard cheese over the ravioli with black kale for extra flavour and texture.