kale & currant ravioli kale & currant ravioli

When we first debuted our kale ravioli, we were overwhelmed by the positive feedback. Our favorite being, “You got my kids to eat kale, how on earth did you do that?!” We’re happy to share our secret: We cut the bitterness often associated with cruciferous vegetables with dried zante currants to give it a bit of sweetness. Voila! This vitamin and antioxidant-rich, leafy green tastes truly delectable.

Try It With

crispy pancetta or, honestly, keep it simple! olive oil or butter is all you need

kale & currant

Suggested Pairing: Wine

Pinot Noir

Fruity to balance the bitterness in the kale. Currant flavors in the wine, light to medium bodied, refined and elegant.

Suggested Pairing: Beer

kale & currant


Ricotta, mozzarella, parmesan, kale, currants, red onion, butter, apple cider vinegar, nutmeg, salt, pepper

kale & currant

Cooking Instructions

  1. bring a large pot of salted water to a boil
  2. add ravioli and stir gently
  3. boil for 3-4 minutes or until ravioli begin to float
  4. strain and serve with a bit of extra virgin olive oil or butter
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