There’s something quietly soulful about this dish — a plate of handmade ravioli filled with creamy ricotta and sautéed kale, each bite wrapped in tender pasta like a little gift. The earthy depth of wild mushrooms brings it all together, adding that touch of forest-floor magic I always seek when cooking with nature in mind.
This recipe reminds me of why I fell in love with food in the first place — the balance between simplicity and richness, comfort and elegance. It’s not just a plate of pasta; it’s a gentle nod to the seasons, to slow cooking, and to honest ingredients doing exactly what they’re meant to.
The ricotta melts into the kale, soft and savoury, while the mushrooms are pan-roasted until golden and aromatic — a final flourish that makes every forkful feel special. It’s the kind of dish I’d serve on a quiet Sunday, with good wine, soft music, and nothing to rush for.
Serves: 2–3
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: ~1 hour
Ingredients:
For the pasta dough:
- 200g “00” flour
- 2 large eggs
- A pinch of salt
For the filling:
- 250g ricotta cheese (drained if too wet)
- 100g kale, stems removed
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- Salt & pepper to taste
- A pinch of nutmeg
- 30g parmesan, grated
- Zest of ½ lemon (optional, for freshness)
For the wild mushroom topping:
- 200g wild mushrooms (girolles, chestnut, oyster, or a mix), cleaned
- 1 tbsp butter
- 1 tbsp olive oil
- 1 garlic clove, crushed
- A few thyme sprigs
- Salt & pepper
- Fresh parsley, finely chopped (for garnish)
- Extra parmesan (to finish)
Method:
1. Make the pasta dough:
On a clean work surface, mound the flour and create a well in the centre. Crack the eggs into the well and add a pinch of salt. Gradually incorporate the flour into the eggs using a fork, then knead the dough by hand for about 8–10 minutes until smooth and elastic. Wrap in cling film and let rest for 30 minutes at room temperature.
2. Prepare the filling:
Blanch the kale in salted boiling water for 2–3 minutes, then shock in ice water. Squeeze out excess moisture and finely chop. In a pan, sauté the garlic in olive oil until fragrant, add the kale, and cook for 2 minutes. Let it cool, then mix with ricotta, parmesan, nutmeg, lemon zest (if using), and seasoning. Taste and adjust.
3. Roll and fill the ravioli:
Divide the dough and roll it out using a pasta machine or rolling pin until thin (about setting 6 on a machine). Place small teaspoons of filling evenly spaced on one sheet, brush around with water, then cover with another sheet. Press gently to seal and cut into ravioli. Dust with flour and set aside.
4. Cook the ravioli:
Bring a large pot of salted water to a gentle boil. Cook the ravioli for 2–3 minutes or until they float and are tender. Don’t overcrowd the pot — cook in batches if needed.
5. Prepare the mushrooms:
While the ravioli cooks, heat butter and olive oil in a pan over medium-high heat. Add mushrooms, garlic, and thyme. Sauté until golden and fragrant (about 4–5 minutes). Season with salt and pepper.
6. Plate and serve:
Gently plate the ravioli, spoon the wild mushrooms over the top, and finish with a drizzle of the buttery pan juices. Garnish with parsley and a generous shaving of parmesan.
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