Ingredients

 

For the dough:

 

2 cups flour

4 eggs

1 tsp salt

4 Tbsps olive oil

 

For the stuffing:

 

½ Lb ground beef

1 egg

1 piece of bread soaked in milk

1 garlic clove cut

1 medium onion cut

Herbes de Provence

About 1 ladleful of tomato sauce

Salt and pepper to taste

 

Pasta machine

 

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Instructions

 

For the dough:

 

1 - In a large bowl, beat the eggs with salt and olive oil.

2 - Add the flour, knead well and form a ball.

3 - Place in the fridge in plastic wrap for 30 minutes.

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For the stuffing:

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1 - In a pan, cook the onions and the beef, add garlic with the herbes de Provence and salt and pepper. Cook through and allow to cool.

2 - Transfer the preparation to a mixing bowl. Add the piece of bread soaked in milk, the egg, and the ladleful of tomato sauce and mash your preparation with a soup blender until smooth and there are no chunks remaining. (Mixture should be thick and easy to scoop with a spoon).

3 - Set aside.

 

Make the ravioli

4 - Flour your pasta machine and make thin sheets of pasta to the desired thickness, all the same size if possible. 

5 - Place your sheets of pasta on a floured table. Scoop out small amount of stuffing with a spoon and make little balls evenly spaced and away from the edges on one sheet of pasta. With a brush or your finger, wet every part of the dough around the meatballs and on the edges. Place another sheet of pasta on top. Seal together and cut between the meatballs with a pastry wheel to shape the ravioli. Flour the ravioli and put them on a tray. Set aside until ready to cook.

6 - Boil water in a saucepan with salt, and cook a handful of ravioli at a time for about 2 minutes. Drain, then transfer to a plate and drizzle with olive oil to avoid them sticking together.

 

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Enjoy your ravioli with pesto, tomato sauce, or as a casserole with tomato sauce and grilled cheese.