Best Health

BUTTERNUT SQUASH AND BLACK KALE RAVIOLI TOSS WITH PARMESAN CHEESE

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MAKES: 4 TO 6 SERVINGS

Black kale, also known as Tuscan kale, is the superstar of Italian dishes with its mild flavour and huge nutritiona­l value. The health benefits are extensive, with a single serving providing

100 percent of your daily value of vitamins A and K, as well as 80 percent of vitamin C. Tender butternut squash and creamy cheese ravioli balance the earthiness of the kale. Top it with fresh grated Parmesan cheese and you’ve got a superstar meal.

INGREDIENT­S

3 cups (750 mL) cheese ravioli

3 tbsp (45 mL) clarified butter

½ cup (125 mL) onion, cut into slices ½ inch

(1 cm) thick

3½ cups (875 mL) diced butternut squash 3½ cups (875 mL) chopped black kale, ribs removed

1 clove garlic, minced

⅓ cup (75 mL) grated parmesan cheese

Pinch of sea salt

Raw pepitas, to garnish (optional)

METHOD

1. In a large saucepan, bring 10 cups (2.5 L) water to a boil. Add ravioli and cook until al dente or according to package instructio­ns. Rinse with cold water; cover and set aside.

2. Preheat same pan on medium-low heat.

3. Add clarified butter and onion. Cover and cook for about 3 minutes.

4. Place squash on top. Cover and cook for 5 more minutes. Stir in kale, garlic and salt. Cover and cook for another 10 minutes or until squash and kale are tender but not mushy.

5. Gently stir in cooked ravioli and heat through. Top with Parmesan cheese and garnish with pepitas (if using).

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