Dough pockets filled with kale and tomato sauce

Ingredients

• 300 g flour
• 2 Eggs
• 2 egg yolks
• 1 EL olive oil
• 0.5 TL salt
• flour (for working)
• 1 egg white (for brushing)
• 400 g kale
• 1 Carrot
• 50 g smoked ham
• 1 onion
• 1 Garlic clove
• 2 EL olive oil
• 1 EL freshly chopped sage
• nutmeg
• 800 g tomatoes
• 1 Garlic clove
• 2 EL olive oil
• 1 TL freshly chopped thyme
• a pinch of sugar

Instructions

1. 1.

   Sift the flour onto a work surface, make a well in the middle, add the eggs, egg yolks, oil and salt, stir with a fork and knead by hand into a smooth dough. Add a little water if needed. Wrap in cling film and chill for 1 hour.

2. 2.

   Wash, trim and boil the kale in salted water for about 5 minutes. Shock, drain and finely chop. Peel and dice the carrot. Dice the smoked ham. Peel the onion and garlic, finely chop and sauté in hot oil. Add carrots, ham and kale and cook for 2-3 minutes. Add sage and season with salt and nutmeg. Let cool slightly.

3. 3.

   Roll out the dough on a lightly floured surface or with a pasta machine. Distribute small mounds of filling about 6 cm apart on the dough. Cut circles about 6 cm in diameter, brush edges with egg white and fold into half‑circles. Press edges firmly and let rest for about 20 minutes.

4. 4.

   For the sauce, steep tomatoes hot, shock, peel, quarter, deseed and dice. Peel garlic, finely chop and sauté in hot oil. Add thyme and simmer gently for about 5 minutes. Season with salt, pepper and nutmeg.

5. 5.

   Cook the ravioli in boiling salted water for about 5 minutes until just simmering. Drain and serve with tomato sauce.