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Ravioli Stuffed with Kale, Prosciutto, and Marjoram

kept byninman

10 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped (about 6 cups)
1 dried red chile, such as chile de árbol, crumbled
1/4 cup dry white wine, such as Sauvignon Blanc
1/4 pound prosciutto di Parma, finely chopped
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
2 teaspoons fresh marjoram, finely chopped, plus sprigs for garnish
Zest of 1 lemon
Coarse salt and freshly ground pepper, to taste
All-purpose flour, for dusting
Semolina, for dusting



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