Recipe: Sunchoke Ravioli and Kale Pesto

Every Thursday on the Good Food Blog we share a recipe from our archives.

Diane Forley is the author of The Anatomy of a Dish, published by Artisan. She first shared this recipe for Sunchoke Ravioli and Kale Pesto on January 5, 2003.

Keep reading for the full recipe…

Sunchoke Ravioli w/ Kale Pesto

Serves 4 to 6

• 48 wonton skins

• 2 cups Sunchoke and Potato Puree (to follow)

• Kosher Salt

• Kale Pesto (to follow)

• Freshly grated Parmigiano-Reggiano for serving (optional)

Making the ravioli:

Lay 16 of the wonton skins out on a work surface. Place a heaping spoonful of the puree in the center of 8 skins. Brush the remaining 8 skins with water and place them on top of the filled skins. Run your finger around the edges of each to force out air and seal the ravioli. Place the ravioli on a dry baking sheet. Repeat with the remaining wonton skins and filing.

Cooking the ravioli: :

Bring a large pot of salted water to a boil over high heat. Cook the ravioli until they float to the surface and are tender, about 5 minutes. Drain, reserving about 1/4 cup of the cooking water.

Place the ravioli in a serving bowl. Add the pesto and enough of the reserved cooking water to moisten it, and mix gently. Serve topped with cheese if desired.

Sunchoke and Potato Puree

Serves 4

• 2 Idaho or other Russet potatoes, peeled and cut into large pieces

• 16 medium sunchokes (Jerusalem artichokes), peeled and cut into pieces the same size as the potatoes

• Kosher salt

• 6 Tablespoons butter

Place the potatoes and sunchokes in a saucepan. Add about 1 teaspoon salt, 2 Tablespoons of the butter, and water to cover. Bring to a boil and cook until the vegetables are tender, about 20 minutes.

Drain the vegetables, and return them to the pan. Add the remaining 4 Tablespoons butter and mash until smooth. Season to taste with salt, and serve.

Kale Pesto

Makes about 1 cup

• 1/2 cup plus 2 Tablespoons extra virgin olive oil

• 1/2 pound kale, tough ribs removed and leaves chopped

• Kosher salt and freshly ground black pepper

• 1/4 cup pine nuts, toasted

• 1/4 cup freshly grated Parmigiano-Reggiano

• 1/4 cup chicken stock, warmed (optional)

Heat 2 Tablespoons of the oil in a large skillet over medium heat. Add the chopped kale and salt and pepper to taste and stir to coat the kale with oil. Add about 1/3 cup water and cook until the kale is tender and the pan dry, about 5 minutes.

Transfer the kale to a blender. Add the pine nuts, cheese, and the remaining 1/2 cup oil. Blend until pureed. Adjust the seasonings with salt and pepper.

If the pesto is to be used as a sauce over pasta, add the warm stock or 1/2 cup warm water and blend well.