Ravioli with Garlicky Kale and Crispy Bread Crumbs
Get a hearty plant-forward meal to the table with just a handful of ingredients, including Armanino Grated Parmesan Cheese, Garlic Sauce and Four Cheese Ravioli.
3 tablespoons olive oil, divided, plus more for serving
½ cup Panko breadcrumbs
kosher salt and freshly ground black pepper
¼ cup Armanino Grated Parmesan Cheese
1 bunch kale, washed and patted dry
2 teaspoons Armanino Garlic Sauce
1 lb Armanino Four Cheese Ravioli (1 package)
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add breadcrumbs and a pinch of salt and pepper and cook, stirring, until golden brown. Transfer to a small bowl and stir in parmesan. Set aside.
Bring a large pot of salted water to a boil. Tear kale leaves away from the thick stems; discard stems. Roughly chop the leaves into bite sized pieces. Add kale to boiling water and blanch for 1 minute. Transfer to a colander (save pot of water) and rinse with cold water. Squeeze dry and set aside.
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add garlic sauce and kale, season with salt and pepper, and cook until tender, about 5 minutes. Keep warm.
Return pot of water to a boil. Cook ravioli as directed on package. Drain, reserving 1 cup pasta cooking water, and return to pot.
Toss ravioli with garlicky kale, ¼ cup pasta cooking liquid and a splash of olive oil. Cook over medium heat for a few minutes until a light sauce forms. Transfer to a large serving dish and sprinkle with crispy breadcrumbs. Serve right away.