What is in the fridge?

Before going on holiday we had our last From Spade to Plate of the year. We looked what was in the fridge and decided to use the mushrooms, leeks, soft cheese, and blue cheese to make ravioli and the



leftover salsa (from Friday's games evening's dips) to add to the tomato sauce that we made as a topping for the ravioli.




As a dessert, we made a puff pastry chocolate snowflake. It was easy to make and very tasty too.

We are looking forward to picking up the cooking book that should be ready at the printers and next Monday we shall have a book launch with the group. So watch this space.

kale raviolli

Another warm day, I have decided to harvest all the kale to turn it into a filling for hand made ravioli


I found this recipe on line  which looked very nice. As I had some sundried tomatoes left I decided to add these too so the recipe is slightly altered from the original one.

Kale and Ricotta Ravioli

Kale Ravioli

Ingredients

         Makes 20 ravioli  (2cups of plain flour, 2 egg yolks, salt, 1 tbls oil, a little water to make the dough)

         1/2 bunch kale (about 1/2 pound), stems removed

         1 clove garlic, minced

         2 tablespoons extra virgin olive oil

         1/2 teaspoon fine grain sea salt, plus more for pasta water

         1/4 teaspoon freshly ground black pepper

         1/4 cup breadcrumbs

         1/4 cup ricotta

      ¼ cup sundried tomatoes

         1/2 pound fresh lasagna sheets

         1 tablespoon unsalted butter

         1 tablespoon chopped fresh sage leaves

         2 tablespoons freshly grated Parmesan cheese

Directions

Put a large pot of water over high heat to boil.  Blanch the kale in boiling water for 1 minute.  Drain, rinse with cold water, and let cool.  Squeeze out as much water as you can with your hands.  Finely chop kale.

Stir together the kale, garlic, 1 tablespoon olive oil, salt , sundried tomatoes and pepper in a bowl.  Set aside 1/4 cup of this mixture.  Add the breadcrumbs and ricotta to the bowl and stir until combined.  Make ravioli.

Bring a large pot of salted water to boil and cook the ravioli for 4 to 5 minutes.  They should float when they’re ready.

Meanwhile, heat remaining 1 tablespoon of olive oil and the butter in a sauté pan over low heat.  Add the sage and toast for 3 minutes.  Add the reserved 1/4 cup kale and garlic mixture and cook for 2 minutes. 

Drain the ravioli and toss with sage sauce.  Sprinkle with Parmesan before serving.

We had the last of the strawberries in our salad to have with the ravioli. The meal and company was excellent. Thank you Carmen, Gloria, Yumi and Tang (June) for helping clear the allotment patch and turning it in such a delightful meal.