Ravioli with Ricotta and Greens | Saveur

Ingredients

• For the dough:
• 2 cups “00” flour, plus more for dusting
• Kosher salt
• 3 large eggs plus 3 large egg yolks
• 1 tbsp. extra-virgin olive oil
• For the filling:
• Leaves from 1/2 bunch collard greens, coarsely torn (4 oz.)
• Leaves from 1/2 bunch raw kale, coarsely torn (4 oz.)
• Freshly ground black pepper
• 1 garlic clove, finely chopped (½ tsp.)
• 2 cups whole milk ricotta
• ¹⁄₄ cup grated parmigiano (1 oz.)
• 1 large egg
• Zest of 1/2 large lemon (1 Tbsp.)
• Pinch of ground nutmeg, to taste
• 3 large garlic cloves, smashed (1 Tbsp.)
• ¹⁄₂ tsp. dried or chopped fresh rosemary
• 2 big pinches fresh oregano (about 1 tsp.), divided
• 1 pinch chili flakes, to taste
• One 26-oz can plum tomatoes, crushed by hand
• 1 tbsp. unsalted butter
• Parmigiano