Though the name might suggest that this a winter-only dish, it’s still light enough to be enjoyed year-round and keeps well for a chilled lunch the next day. We’ve been making it about once a week lately because the kale brings the light and healthy, and the ravioli brings a little more sustenance necessary to stave off hunger a couple hours after eating a kale salad.
After a few rounds of experimenting, we’ve settled on doubling the proportion of kale to ravioli to result in a salad that is perfectly focused on greens and complemented by the pasta. Our favorite ravioli so far is butternut squash (and lest you dare, we highly recommend against pumpkin – the clove doesn’t work.) The photo of this dish from 101 Cookbooks doesn’t do it justice!
- 1 lb. raviolis (see headnotes)
- 2-3 tablespoons extra virgin olive oil, divided
- fine grain sea salt
- 2 small yellow onions, thinly sliced
- 2 cups of chopped lacinato kale, deveined (this is what we double)
- 2 tablespoons fresh lemon juice, and zest
- 2/3 cup hazelnuts, toasted and chopped
- 1/4 cup Parmesan cheese, freshly grated (optional)
- 1/4 cup chives, minced
1. Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.
2. To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) – whatever you prefer. Remove from skillet and set aside.
3. Before serving, combine the kale and lemon juice with a pinch of salt in a large bowl (or on a large serving platter). Massage for 15 seconds or so. Add the raviolis and to the kale, along with most of the onions, and most of the hazelnuts. Fold gently to combine everything without breaking up the raviolis. Finish with cheese (optional but recommended), the chives, any remaining onions and hazelnuts, a finishing thread of olive oil, and the lemon zest. A wonderful dish to serve family-style.