Kale Ravioli with Baby Artichokes & Sage Butter

Kale Ravioli with Baby Artichokes & Sage Butter

By Chef Thomas Schmidt

Follow along below as Chef Tom, with his son and Sous Chef Luca, creatively use of vegetables from our bountiful gardens to prepare this perfect springtime dish. 

We may think making ravioli at home is challenging, but if a 9-year-old can do it, so can we!

Scroll past pictures for the full recipe.


Choose the freshest artichokes you are able to find. Rinse well.
Happiness in a pot: peeled and trimmed artichokes, lemon, salt,
white wine and EVOO.
Ask Sous Chef Luca for helping cleaning and destemming approximately 1 pound of kale for the filling.
Filling prep: place cheese, egg, seasonings and Panko bread crumbs in a work bowl and mix until incorporated.
Pro tip about pasta dough: choose the thinnest setting on your pasta machine and use additional flour as necessary.
Perfect, Luca…like father, like son!
Putting it all together…carefully.
Press to seal. Cut into 2.5” squares. He’s a natural.
Done! Enjoy with a glass of unoaked Chardonnay.

Kale Ravioli with Baby Artichokes & Sage Butter

Pasta Dough

  • 3.5 cups flour, extra flour for rolling
  • 1 tsp kosher salt
  • 4 large eggs
  • ¼ cup water
  • Some Semolina for finished ravioli

Make a pile of flour with salt on a work surface and make a well in the middle. Crack the eggs into the well, add water and start mixing from the outside in to incorporate the eggs. Add more water if necessary. When the dough comes together, knead it for approximately 5 minutes. Wrap in plastic wrap and cool at least 1 hour.


  • 10 oz kale, cleaned and destemmed; about 1 lb. untrimmed, cut in ¼-inch julienne
  • ½  lb onion, minced
  • 1 tbsp garlic, minced
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp white wine
  • 1 lb farmers cheese, valley ford creamery
  • 4 oz fine grated parmesan, extra parmesan for topping the finned ravioli
  • 2 tbs panko breadcrumbs
  • 1 large farm egg
  • 2 tsp salt
  • 1 tsp black pepper

In a skillet on the stove, sauté onions in Extra Virgin Olive Oil until translucent, add garlic and sauté 30 seconds more. Add kale and turn up heat, deglaze with white wine and braise until all liquid is gone. Spread out on a sheet pan and cool in refrigerator. Put cheese, egg, seasoning and panko in a work bowl and mix until incorporated, add cooled kale and mix well. Cool.

Roll out part of the dough to thinnest setting on your pasta machine, using additional flour if necessary, about 3” wide. Cut in half crosswise. On one half, brush with water and place 1 tbsp filling every 3”. Carefully lay the other ½ of the dough on top of the other and working from one end and gently press the dough around the mounds of cheese removing all air gaps. Press to seal. Cut into 2.5” squares. Place on lightly floured plate, saving trimmed dough. Repeat until all filing is used. The trim may also be reused if necessary.

Baby Artichokes

  • 12 baby artichokes
  • 1 lemon
  • ½  cup white wine
  • ¼ cup Extra Virgin Olive Oil
  • 1 tbsp salt
  • 1-2 cups water

Peel and trim artichokes, cut into quarters and place in a pot with 2 cups of water, the juice of a lemon and the lemon pieces. Add salt, white wine, Extra Virgin Olive Oil and bring to boil, turn down to simmer and gently cook until just tender. Set aside, keeping warm.

Sage Butter

  • 2 bunches sage, leaves removed, stems discarded
  • 4 oz butter
  • 2 tsp salt

In a small pot, add butter salt and sage leaves. Turn to high and when butter is melted, stir in the leaves with a wooden spoon. Boil the mixture stirring occasionally. When the butter starts to foam and turns lightly brown, transfer immediately to a different pot or bowl to stop the cooking process and to not burn the butter. If you transfer too soon, the leaves will not be crispy.

To Finish

Bring a large pot of salted water to a boil, add ravioli and cook until desired doneness. Remove from water place on plate. Add artichokes hearts and some of the liquid. Drizzle a large spoonful of sage leaves and butter on top and add parmesan. Serve.