Vegetarian Recipe: Sunchoke Ravioli with Kale Pesto

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Every week on the Good Food blog, we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Diane Forley, author of The Anatomy of a Dish, first shared this recipe with us on January 25, 2003.  Keep reading for the full recipe…

Sunchoke Ravioli with Kale Pesto
Serves 4 to 6

48 wonton skins

2 cups Sunchoke and Potato Puree (recipe follows)

Kosher Salt

Kale Pesto (recipe follows)

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 stock – vegetable or 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.