Country Sausage Collard Greens Ravioli
- 3 cups All-purpose Flour
- 3 whole Eggs
- 1 Tablespoon Olive Oil
- 4 Tablespoons Water
- 1/2 pounds Bulk Pork Sausage
- 1- 1/2 pound Ricotta Cheese
- 1 whole Egg
- 13 cups Grated Parmasen Cheese
- 1 cup Cooked, Chopped Collard Greens, Drained
- Your Favorite Sauce, To Serve
- For the pasta dough:
- Sift the flour into a large mixing bowl.
- Mix the eggs, oil and water together.
- Pour mixture into the center of the flour and stir into a stiff dough.
- Knead for 2 minutes in the bowl.
- Split in half and cover with a damp cloth and let rest for 30 minutes.
- While the dough is resting, prepare the filling.
- Brown the sausage, crumbling while cooking and drain well.
- Mix the ricotta cheese, eggs, parmesan and sausage in a bowl.
- Drain the collard greens and reserve.
- To build the ravioli (I recommend that you see the related blog post for step-by-step pictures):
- In a pasta machine, pass the dough through the flat roller in the widest possible setting four times.
- After the fourth pass, roll out on a setting that makes the dough as thick as a knife blade.
- If the dough wants to tear, place it on an unfloured rolling surface and hand roll so as there are no tears or openings.
- Cover the ravioli mold with this first layer of pasta dough.
- Place the press part of the mold on top of this layer of pasta and press down.
- Allow it sit for a few minutes for the dough to stretch out a little.
- You may find it helpful to have brushed some oil on the dough to prevent the press from sticking.
- Fill the ravioli with 1 rounded teaspoonful of the cheese-sausage mix and 1/2 3/4 teaspoon of the chopped collards greens.
- After the raviolis are filled, top with a sheet of pasta.
- Roll from the center out until the cutting edges have pierced the top sheet.
- Trim off any remaining dough with a sharp knife.
- Turn out the raviolis onto a baking sheet or plate and cover with a damp cloth as you prepare more.
- Boil for 6-10 minutes and top with a sauce of your liking.
- To accent the country flavors in this recipe, I blended 2 parts spaghetti sauce with 1 part ranch dressing.
- The flavor seemed to have just the right kick.
allpurpose, eggs, olive oil, water, sausage, ricotta cheese, egg, parmasen cheese, favorite sauce
Taken from tastykitchen.com/recipes/main-courses/country-sausage-collard-greens-ravioli/ (may not work)