Artichoke and Olive Ravioli with Red Kale

Mmmmm - there's no other way to describe it

I made a big batch of marinara sauce the other day (post to come soon) so I had to try it out. The verdict? Awesome.

Normally we try out new batches with some angel hair pasta and bread to get a good picture of the sauce. This time we had just gotten done shopping and had purchased (among other things) some Rising Moon Ravioli. Specifically, the Creamy Artichoke and Olive variety. I’m not the biggest olive fan, but my wife is. I gave in and bought them and they were actually rather tasty.

I had some mise en place leftover from calzones a few nights prior (another post to come, I promise) so I sauteed it all (green peppers, artichokes and grape tomatoes) in a little roasted garlic oil.

Mise en Place

We also bought some red kale. We’ve been eating an inordinate amount of kale recently, but had yet to try the red variety and it didn’t disappoint. It was a little tougher than normal (may have been how I cooked it), but it was still really good. I added the kale and let it wilt.

Red Kale

As soon as the ravioli began to float I transferred it to the sautee pan, added the freshly-made marinara sauce and we were in business. With so many vegetables (and bread – I had some leftover pizza dough I baked like a boule) I only made one package of ravioli and it was more than enough.

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