Ingredients

 

For the dough:

 

2 cups flour

4 eggs

1 tsp salt

4 Tbsps olive oil

 

For the stuffing:

 

½ pound of ground beef

1 egg

1 piece of bread soaked in milk

1 garlic clove cut

1 medium onion cut

Herbes de Provence

1 ladleful of tomato sauce

Salt and pepper

 

 

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 add the beef and garlic with the herbes de Provence and salt and pepper. Cook through. Allow to cool off.

2 - Add the ladleful of tomato sauce, and mix your preparation with your soup blender, until there are no chunks remaining.

3 - Add the piece of bread soaked in milk and the egg. Set aside.

 

Make the raviolis

4 - Flour your pasta machine and make thin sheets of pasta, all the same size if possible. (You can use your rolling pin, but it will be more work and your pasta won't be very thin, but it works ok).

5 - Place your pasta on a floured table. Then place little balls of meat evenly spaced and away from the edges on one sheet of pasta, water every part of the dough between the meatballs and on the edges, and then place another sheet of pasta on top. Seal together and cut between the meatballs with a knife. (You can use the back of a fork to decorate the edges of the raviolis).

Flour the raviolis and put them on a tray.

6 - Boil water in a saucepan, and cook a handful of raviolis at a time for about 2 minutes.

 

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