large bunch of kale (I like lactinado or Tuscan kale)
15 ounce container of part-skim ricotta cheese
1 or 2
packages of wonton wrappers
garlic cloves minced
large yellow onion diced
fresh thyme leaves
organic chicken broth
container of creme fraiche
In This Recipe
Wash and dry the kale leaves and remove the leaves from the tough stems. Steam for about 10 minutes until cooked through and cool. Then squeeze out the water by placing handfuls of the kale in paper towels. Chop it finely
Heat the olive oil in a large pan and add the garlic and onion. Sautee for 5 minutes until softened and add the ground lamb. Break the lamb apart with a large wooden spoon to ensure that the meat browns evenly. Add the oregano, thyme, cinnamon, nutmeg and season with salt and pepper. Once cooked through, drain the lamb over a few paper towels so that it absorbs the fat. Set the lamb aside to cool and in a large bowl, beat one egg and add the ricotta and kale. Mix well and then add the lamb.
Now take a small spoonful of the mixture and place it in the middle of the wonton sheet. Take the second egg and beat it lightly, adding a splash of water. This will be your egg wash to seal the edges of the tortelloni so that the filling doesn’t leak.
Brush the egg wash along all four edges, folding over once diagonally to make a triangle. Then take the two corners and fold over each other, using egg wash to seal them tightly. The tortelloni should look like a little bishop hats.
Boil these in water for about 2-3 minutes. The tortelloni are done cooking when they float to the top of the pot. In the meantime, heat a little chicken broth (about 1/4 cup per serving) in a pan and add the tortelloni. Finish with a dollop of creme fraiche and stir to combine and make a creamy sauce.
If you don’t like creamy sauces, a tomato one would be lovely as well. Mangia!