eat your greens

While the pasta cooks, finely chop the 1 onion. Heat the 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion and cook until it softens, about 4 minutes.

Roughly chop the 1 big bunch kale, making sure to discard any tough stems, then add it to the pan with the onion. Cook until the kale is wilted, about 3 minutes. Season with salt and pepper, then remove from heat and let it cool slightly.

In a large bowl, combine the 1 1/2 cups ricotta cheese, 1/2 cup of the mozzarella cheese, the 1 large egg, 1/2 teaspoon ground mustard, and 1 pinch nutmeg. Finely chop the 1/4 cup basil and stir it into the bowl.

Once the sautéed kale and onion mixture has cooled down a bit, squeeze out any excess liquid — you want the filling to be firm, not watery. Fold this mixture into the cheese filling. Season with salt and pepper to taste.