Instructions

Kale Pesto

1. In the bowl of a food processor, combine the kale, walnuts, parmesan, garlic, lemon juice, and salt. Pulse until kale is finely chopped, about 10-15 pulses. With the motor running, drizzle in the olive oil, scraping down the sides when necessary.

Ravioli

1. In a mixing bowl, combine 3/4 cup pesto, ricotta, mozzarella, and salt and stir together well. Set aside.
2. Secure pasta machine to the edge of a countertop. Divide dough into quarters. Take one of the quarters and keep the remaining three quarters covered. Flatten and shape the piece of dough into a rough rectangle. Start with the rollers on the thickest setting (this is #1 on my pasta machine) and roll the dough through the machine. Fold the dough into thirds towards the center of the rectangle. Roll the dough through the machine again starting with the open end of the dough. Fold and repeat once more. Continue rolling the pasta through the machine, gradually adjusting to the thinner settings. I like to roll the dough twice through at each setting and I stop at #4 on my pasta machine. After #3, the dough becomes quite long and I cut the dough in half to make the length more manageable.
3. Lay pasta sheet flat on a lightly floured work surface and lightly brush with beaten egg. Pipe dollops of filling along one half of the dough lengthwise leaving about 1 1/2 inches between each mound. Fold dough in half to cover the filling and use fingers to press between fillings to eliminate air and seal. Use a fluted pastry roller or sharp knife to cut into squares.
4. Repeat with the remaining portions of dough.
5. To cook ravioli, bring a large pot of salted water to boil. Add ravioli and boil for 10-12 minutes, depending not the thickness of the pasta. Serve with a splash of olive oil, flaked salt and red pepper or toss with remaining kale pesto.