Mix the flour, eggs salt and water knead it for 8 minutes and form a ball.

Roll out two separate sheet with half the dough.

Make little stack on one sheet a slice of sausage with casings removed and a little cheddar cheese.

Add the second layer over the first which the filling is on and stamp, or cut the raviolis out

Place in the steamer. Steam till done. Steam in batches.

Put half the sauce just covering the bottom of the pan. Then add the ravioli on top of the sauce.

Slice the chicken and cook in a pan with the paprika, seasoned salt, and garlic.

Cook till the chicken is done and the onions are soft.

Add the broth cook till it reduces to half.

Add a layer of the four cheeses and a little of the shredded cheddar cheese then the chicken sauce.

Make the next half of pasta into pot sticker style dumplings and steam. Reserve a third of the pasta to make beggars purses. The dumplings are elongated pasta and will look like mountains.

The ravioli with the ham and cheese will only be 2-4

Beggars purses will be little teepees. The mozzarella cheese and shredded cheddar will be the snow and golden sunshine on the mountains.

Add the rest of the sauce for the leaf color change.

Add the mozzarella, then the beggars purses, ham and cheese ravioli and olives.

Bake in oven for 25-30 minutes.

Add the rest of the sauce for the leaf color change.

Add the mozzarella, then the beggars purses, ham and cheese ravioli and olives.

Bake in oven for 25-30 minutes.