Beetroot Ravioli with Kale Pesto

Ravioli with Fork

Paris and I are back in the kitchen together. This can only mean two things. Beetroot and kale. So here you have it: handmade pasta tinged pink with beetroot juice, stuffed with kale pesto. Kale pesto – hipster, much? But we’re going to embrace it. This is one of the more time-consuming and intricate of mine and Paris’ culinary meanderings, but we’re more grown up now.  We’ve been ‘collaborating’ for over a year now – all the way back to that Quinoa Porridge with, you guessed it, beetroot. Therefore, we thought it was high time we pushed the boat out and did something that could definitely be called a recipe, and not just a random selection of ingredients we cobbled together (which usually involved beetroot and/or kale…).

Kale

Kale & Spoon

Having ‘worked’ together pretty often now, we have got better at anticipating what each other is thinking when we create the recipe, and seeing in a similar way when we style the shots. I was pretty sure we had an almost identical picture of what the finished shot would look like before I took a single picture. And having another pair of eyes when setting up the shots always helps, as they invariably see new ways of viewing the subject that you’d not considered.

Ravioli

So anyway, back to the pasta. I am not a handmade pasta virgin, in fact I have made it before in the early days of this blog, have a look at the recipe here (and please excuse the shockingly bad photography…). So this is fresh pasta mark II: a more complicated recipe, with better photography. When embarking on pasta making, I always start with the thought that it is going to be so much more hassle than it’s worth, and why didn’t I just go to Sainsbury’s like any normal person? But when I get lost in the hypnotic rhythm of rolling out the dough to a paper-like thinness, and carefully folding the dough around the filling, time passes effortlessly. The final result is a pretty special thing, and always tastes better than I remember – especially as I’m usually pretty hungry by this point. Fresh pasta is something that is greater than the sum of its parts: I find it hard to believe that flour, oil, a few eggs, and in this case a bit of beetroot and glorified cabbage, can make something so amazing. #foodblogwin

Ravioli Inside

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Stir-fried Kale with Garlic, Soy and Walnuts

kale and chopsticks

I have recently upped from the sticks and moved to Bristol. Having lived in a small, and I mean really tiny, village for the past year and a half, living in a city again is exciting. The fact that I can walk to one of many bars just around the corner, have a couple of pints, then walk home again, is a novelty that I’m still getting used to (i.e. doing at every opportunity).

raw kale on tray

One of my favourite things about exploring a new city is working out all the options when it comes to shopping for food. Luckily, I live near a fantastic road (Gloucester Road, for those in the know), with plenty of brilliant veg shops, butchers, delicatessens and wholefood shops. All you could ever need really. Living near shops is another novelty for a country bumpkin like me, as my nearest shop in Devon is a 15- minute drive away.

kale on tray

It was on one such trip to the veg shop that I found some of this lovely kale. I promptly bought a bag stuffed full of it, and set off home feeling a little smug. I love kale. My love for it preceded the Californian-superfood-make-a-breakfast- smoothie-out-of-it craze. My favourite way to cook it is like this – simply stir-fried with garlic and seasoned with soy sauce. The addition of walnuts is optional – you could use another nut or seed, such as almonds or sunflower seeds, or leave them out entirely. It was just my attempt at making this more of a ‘dish’.

kale on tray with walnuts

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