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1
For the pasta dough:
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2
Sift the flour into a large mixing bowl.
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3
Mix the eggs, oil and water together.
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4
Pour mixture into the center of the flour and stir into a stiff dough.
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5
Knead for 2 minutes in the bowl.
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6
Split in half and cover with a damp cloth and let rest for 30 minutes.
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7
While the dough is resting, prepare the filling.
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8
Brown the sausage, crumbling while cooking and drain well.
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9
Mix the ricotta cheese, eggs, parmesan and sausage in a bowl.
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10
Drain the collard greens and reserve.
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11
To build the ravioli (I recommend that you see the related blog post for step-by-step pictures):
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12
In a pasta machine, pass the dough through the flat roller in the widest possible setting four times.
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13
After the fourth pass, roll out on a setting that makes the dough as thick as a knife blade.
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14
If the dough wants to tear, place it on an unfloured rolling surface and hand roll so as there are no tears or openings.
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15
Cover the ravioli mold with this first layer of pasta dough.
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16
Place the press part of the mold on top of this layer of pasta and press down.
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17
Allow it sit for a few minutes for the dough to stretch out a little.
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18
You may find it helpful to have brushed some oil on the dough to prevent the press from sticking.
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19
Fill the ravioli with 1 rounded teaspoonful of the cheese-sausage mix and 1/2 3/4 teaspoon of the chopped collards greens.
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20
After the raviolis are filled, top with a sheet of pasta.
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21
Roll from the center out until the cutting edges have pierced the top sheet.
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22
Trim off any remaining dough with a sharp knife.
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23
Turn out the raviolis onto a baking sheet or plate and cover with a damp cloth as you prepare more.
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24
Boil for 6-10 minutes and top with a sauce of your liking.
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25
To accent the country flavors in this recipe, I blended 2 parts spaghetti sauce with 1 part ranch dressing.
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26
The flavor seemed to have just the right kick.
