Kale Stuffed Ravioli with Tomato Sauce

For the dough: Piling flour on a work surface, make a well in the center. Add eggs, yolks, oil and salt into well and mix with a fork. Knead with hands until smooth. If necessary, add a bit of water. Cover in plastic wrap and chill for 1 hour.

For the filling: Rinse and trim kale and cook for about 5 minutes in boiling salted water. Remove and place into a bowl of cold water. Drain and chop finely. Peel the carrot and dice finely. Cut bacon into small cubes. Peel onion and garlic, also finely chop and fry in hot oil. Add carrots, bacon and kale and sauté for 2-3 minutes. Add sage and season with salt and nutmeg. Allow to cool.

Roll out dough thinly on lightly floured surface or with a pasta machine. Spoon small piles of filling at a distance of about 6 cm (approximately 2-1/3 inches) on the dough. With a circle cutter, cut out circles of about 6 cm diameter (approximately 2-1/3 inch). Brush edges with egg white and fold into semicircles. Pinch edges together and let rest about 20 minutes.

For the sauce: Scald tomatoes in hot water, plunge into cold water, peel, quarter, remove core and dice finely. Peel garlic, chop finely and fry in hot oil. Add thyme and simmer gently for about 5 minutes. Season with salt, pepper and sugar.