Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
Medium
45 MIN
Use this tomato-based sauce on any pasta or rice dish for vibrant flavors and freeze any leftovers.
Ingredients
SERVINGS: 6-8
For pasta dough
- 2 cups “00” flour
- 9 egg yolks
- 1 pinch salt
- Extra virgin olive oil
For Filling
- 8 ounces lacinato kale, stems removed and chopped
- 2 cups ricotta cheese
- 2 ounces grated Parmesan cheese
- Zest of small lemon
- 1 egg
- 1 pinch nutmeg
For Sugo
- 3 ounces extra virgin olive oil
- 3 pounds beef chuck flap or short rib, cut in large chunks
- Salt and pepper, to season beef
- 2 medium white onions, julienned
- 8 garlic cloves, sliced
- 1 ounce basil leaves, picked
- 2 cups red wine
- 4 (28-ounce) cans San Marzano whole tomatoes, crushed by hand
- 4 tablespoons butter
- 4 ounces pecorino sardo
About this recipe
Chef Conley is a seven-time James Beard nominee and is passionate about ingredients, locality, true nourishment and superlative flavors. “There is a distinct difference between vegetables and livestock that are grown through regenerative farming practices versus traditional methods,” says Clay. “Not only is the flavor superior and void of any chemical pesticide residues, but they are also healthier and packed with more nutrients.” This dish was part of a recent dinner at Swallowtail Farm using ingredients grown there.
Instructions
To make pasta:
1. Make a well in the middle of flour and place yolks and salt inside. Using a fork, beat eggs, pulling in a little flour from the sides of the well until a large mass forms. Knead dough for 5 minutes until smooth. Brush with olive oil, wrap in plastic and let rest for 30 minutes.
To make filling:
2. Boil 2 gallons of salted water. Add kale and cook for 4 minutes. Remove to an ice bath to cool. Once kale is cooled, drain from water and roll in a dry towel to remove all moisture. Finely chop kale. Add kale and remaining filling ingredients to a stand mixer with paddle and beat until smooth. Transfer to a piping bag.
3. Roll dough to thinnest setting on a pasta machine until the pasta sheet is slightly translucent and you can see your hand underneath, about 1-mm thick. Pipe filling onto pasta sheets, spaced 2-finger-widths apart. Place a second pasta sheet on top and smooth with fingertips, working around the filling to get the air bubbles out. Press to seal the edges and sides and trim into squares.
To make sugo:
4. Heat oil in a large Dutch oven over high heat. Season beef with salt and pepper and sear until caramelized. Remove beef from pan and set aside. Add onions, garlic and basil and sauté until vegetables are soft and translucent. Deglaze with red wine and reduce until almost dry. Add tomatoes, 1 tomato can of water and the seared beef. Lower flame to a simmer and cook for 2 hours until beef is very tender.
To serve:
5. Boil heavily salted water in large pot and add ravioli. Remove ravioli after 3-4 minutes and transfer to beef sugo in the Dutch oven. Add butter to sugo and more fresh basil leaves if desired. Transfer ravioli to a plate and shower with pecorino using a microplane.
Know Your Food
