Ravioli Stuffed with Kale, Prosciutto, and Marjoram recipes

Ravioli Stuffed with Kale, Prosciutto, and Marjoram recipes
15 Ingredients
  • 10 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 bunch kale, trimmed and coarsely chopped (about 6 cups)
  • 1 dried red chile, such as chile de árbol, crumbled
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1/4 pound prosciutto di Parma, finely chopped
  • 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
  • 2 teaspoons fresh marjoram, finely chopped, plus sprigs for garnish
  • Zest of 1 lemon
  • freshly ground pepper
  • coarse salt
  • flour for dusting
  • semolina
Nutrition
264
13% daily value
8 servings
                                       
                                            low-​sugar
     

Fat

34% 22

Saturated

63% 13

Trans

- 1

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

2% 5

Carbs (net)

- 4

Fiber

4% 1

Sugars

- 1

Sugars, added

- 0

Protein

23% 11

Cholesterol

20% 60

Sodium

26% 634

Calcium

24% 241

Magnesium

5% 21

Potassium

4% 202

Iron

4% 1

Zinc

9% 1

Phosphorus

27% 192

Vitamin A

24% 219

Vitamin C

25% 23

Thiamin (B1)

9% 0

Riboflavin (B2)

9% 0

Niacin (B3)

5% 1

Vitamin B6

13% 0

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

3% 0

Vitamin E

6% 1

Vitamin K

73% 88
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