Categories: Pasta
Ingredients
- 1 1/2 tsp kosher salt, plus more for the ravioli
- 20 oz. package cheese ravioli
- 5 tbsp. salted butter
- 8 oz. white mushrooms, sliced
- Black pepper, to taste
- 2 garlic cloves, thinly sliced
- 3 tbsp. all-purpose flour
- 2 cups plus 2 tbsp. whole milk
- 2 cups grated fontina cheese
- 3 cups curly kale, leaves thinly sliced
- 1 cup ricotta cheese
Directions
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Bring a large pot of salted water to a boil. Add the ravioli and cook as directed. Drain and set aside.
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Preheat the broiler. Melt 2 tbsp. butter in a large ovenproof skillet over medium-high heat. Add the mushrooms, 1/2 tsp salt and black pepper and cook, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute. Scrape onto a plate.
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Melt the remaining 3 tbsp. butter in the skillet over medium heat. Sprinkle in the flour and whisk until a paste forms, about 1 minute. Slowly whisk in 2 cups milk and 1 tsp salt until smooth. Bring to a simmer and cook, whisking frequently, until thickened, about 10 minutes. Whisk in half the fontina and cook until melted, about 1 minute. Stir in the kale and cook, stirring, frequently, until wilted, about 1 minute. Add the ravioli, mushrooms and garlic and stir gently to coat in the sauce.
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Mix the ricotta with the remaining 2 tbsp. milk and dollop on top of the ravioli. Sprinkle the remaining fontina around the dollops. Place the skillet under the broiler and broil until the cheese is melted and starting to turn golden brown, 2-3 minutes.