You can find the wonton wrappers for this recipe in the refrigerated section of your well-stocked grocery store—just look for nonvegan ingredients. Rely on YouTube, as I did, for a visual on how to create the tortellini shape.
» SERVES 4 «
1. In a large sauté pan over medium heat, sauté kale, onion, and garlic in oil until very tender. Add salt, nutmeg, and cheese. Set aside off the heat.
2. Get out your smart device and search for a video on how to wrap the tortellini. You’ll want to use about a teaspoon of kale filling in the center of each wonton wrapper; using more will make wrapping much harder. If the tortellini shape confounds you, don’t worry. You can fold each wrapper in half over the filling using some water to seal the edge.
3. Once you have all the tortellini shapes done, place them in a large stockpot full of boiling salted water. Give them an initial stir to prevent sticking and cook 4 minutes or until they are floating. Drain gently to retain shape.
4. In a large sauté pan over medium-high heat, fry sage in butter until very fragrant. Add cooked tortellini to the pan and swirl around in butter. Sprinkle on salt and white pepper. Serve immediately.