Black-Eyed Pea Tortellini - The Local Palate

Ingredients

• 8 ounces dried black-eyed peas, soaked overnight and drained
• 3 slices bacon , preferably Benton’s
• 1 !yellow onion, diced
• 1 tablespoon roasted garlic
• !Chicken stock
• 1 cup (8 ounces) good-quality fresh ricotta cheese
• ¼ cup dried bread crumbs
• !Pepper Vinegar
• !Basic Pasta Dough (recipe follows)
• !Semolina flour for dusting
• 2 cups Southern-Style Collard Greens
• 3 cups Ham Hock Brodo, plus reserved ham hock meat
• !Freshly grated Parmigiano-Reggiano cheese for serving
• 4 large eggs
• 1 tablespoon olive oil
• 8 cups flour