Collard Green / Sweet Potato Soulvioli
Provided by: Chef Carl Redding owner of Reddings Restuarant in Atlantic City, NJ
Ingredients:
2 eggs, beaten
1 teaspoon salt
2 cups all-purpose flour
2 tablespoons water
16oz of cooked collard greens, squeezed dry
Preparation:
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Mixture should form a stiff dough ball. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into 2 inch x 2 inch squares or 2 inch diameter circles.
Brush outer edges of each soulvioli with warm water.
Place desired filling in center of soulvioli and then place the top layer of pasta on top and then seal soulvioli with your fingers or a fork.
Cook soulviolis in a pot of boiling salt water for 4 - 5 minutes or until al’dente.
Serve with desired sauce.
For Sweet Potato Soulvioli, 16 oz of Cooked Sweet Potato
(do not use water in this recipe)
TIP: The key to making a great tasting Collard Green or Sweet Potato pasta is to make sure that the Collard Greens or the Sweet Potatoes are well seasoned while being cooked
