While these are fairly easy to make, they do take more time than our other recipes. But don’t be daunted! Here are a few tips to get you started: grab a dish towel to keep the raviolis covered as you prep (you don’t want them to dry out), and pull out a pastry brush if you have one, otherwise use your fingers. A gentle, light touch makes all the difference as you assemble and cook the raviolis so they hold their shape. Cook, relax and enjoy!

What you’ll need:

1 oz parmesan cheese 8 oz ricotta 6 oz package wonton wrappers 6 oz Tuscan kale 1 lemon ¼ cup panko 1 oz butter ¼ tsp crushed red pepper flakes coarse salt freshly ground black pepper olive oil

Equipment:

large skillet zester large pot

Recipe steps:

1. Make filling

Finely grate Parmesan. Mix ricotta, half of Parmesan, 1 teaspoon oil and ¼ teaspoon each salt and pepper until combined. Lay 6 wonton wrappers on a work surface and lightly brush edges with water (keep remaining wrappers covered with a dish towel).

  1. Make raviolis

Spoon a scant tablespoon of ricotta mixture into center of each wrapper. Place another wrapper on top, pressing edges gently to seal; keep finished raviolis covered. Repeat with remaining ingredients to make 12 raviolis.

3. Prepare kale

Remove stems from Tuscan kale, roll leaves up and thinly slice. Zest half of lemon and cut lemon in half.

4. Toast breadcrumbs

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium. Add panko and cook, stirring, until golden brown, about 2 minutes. Transfer to a small bowl and season with salt and pepper.

5. Cook kale

Wipe out skillet and return to medium-high. Add butter and cook, stirring, until butter browns, 1–2 minutes. Add kale, lemon zest and season with salt and pepper. Cook, tossing, until wilted, about 2 minutes. Remove from heat, squeeze half of lemon over and set skillet aside.

6. Assemble

Add ravioli to gently boiling water; cook until tender, about 4 minutes. Transfer raviolis and 1 cup pasta water to skillet with kale. Return skillet to medium-high. Cook, shaking skillet, until liquid is reduced and coats the pasta, about 4 minutes. Serve topped with panko, Parmesan, and chile flake, if desired. Enjoy!