What You'll Need
3 ⅓ cups Hayden Flour Mills Pasta Flour
4 eggs (room temperature)
2-4 tablespoons filtered water divided
1 tablespoon extra virgin olive oil
Pinch of fine Kosher sea salt
½ cup dinosaur kale, stems removed, blanched, cooled and drained
2 cups ricotta, drained
½ cup fresh goat cheese
½ cup Parmigiano Reggiano cheese grated
1 fresh-squeezed lemon
Fresh nutmeg to taste
Salt + pepper to taste
½ cup toasted pine nuts
1 large clove garlic, thinly sliced
2 tablespoons dry white wine
2-4 pats of butter
1 bunch basil, cut Chiffonade style
Lots of Parmigiano Reggiano + Pecorino Romano cheese
Salt and pepper to taste
*Helpful tools: Rolling pin, unscented garbage bags, parchment paper, wood cutting board, sticky notes, pasta tools (or sharp knife)
Make your pasta first, as it will need an hour minimum to rest. Put your Hayden Flour Mills Pasta Flour in a heap on your clean work surface. Make a well in the middle of the flour, add eggs, olive oil, and two tablespoons of water. With a fork gently whisk egg mixture, and start incorporating your flour until it becomes shaggy. With your hands, finish the mixing until it becomes a dough. If it feels dry add more water as needed. Kneed for 10 min until the dough springs back with your fingers. Place in a large bowl tightly sealed with plastic wrap and let rest on the countertop for 1 - 2 hours.
While the pasta is resting, make filling. Finely chop your cooked kale. In a bowl, combine all the filling ingredients, and mix with a fork until combined. Add salt and pepper to taste. Seal with plastic wrap, and put in the fridge until you're ready to use.
Prepare a sheet pan with parchment paper dusted with pasta flour.
Dust a clean work surface with pasta flour and cut your dough into 4 cubes. Roll each of the dough balls into a thin sheet of pasta (no thicker than a coin), either with a pasta machine OR a rolling pin. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
Bring a large pot of salted water to boil. In a large non-stick heavy bottom skillet, toast your pine nuts. Set them aside. In the same skillet, bring to medium heat, add a decent amount of olive oil and 1 pat of butter to pan. Sauté your garlic, until fragrant. Add the wine and lower the heat. Once the pasta water is boiling, cook the ravioli for 2-4 minutes until they float to top. Test one, cook for an additional 1-2 minutes, if needed. As ravioli finishes, with a slotted spoon put them in your skillet, add one spoonful of pasta water, pine nuts, basil and lots of grated cheese (we suggest ½ cup). Mix together with a spoon, add more olive oil and part of butter.
Enjoy with others!