Ravioli Recipe

On a clean surface or in a large bowl, create a mound of flour and make a well in the center. Crack the eggs into the well and add salt and olive oil.

Gradually incorporate the flour into the eggs with a fork, then knead the dough by hand until smooth and elastic, about 8–10 minutes. Add a little water if the dough is too dry.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened.

Add ground beef and pork, and cook until browned. Season with salt and pepper.

Remove from heat and let cool slightly. Stir in grated Parmesan and egg. Mix well and set aside.

Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin.

Place small spoonfuls of meat filling at intervals along one sheet. Cover with another sheet of dough and press around the filling to seal.

Cut into individual ravioli squares and press edges with a fork to seal further. Set aside on a floured tray.

Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3–4 minutes, or until they float to the surface. Remove and set aside.

Heat olive oil in a large saucepan. Add onion and garlic and cook until translucent.

Add ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, oregano, basil, salt, pepper, and sugar.

Simmer sauce on low heat for 20–30 minutes, stirring occasionally, until thickened.

Plate the cooked ravioli and ladle the hot meat sauce over the top. Serve with grated Parmesan if desired.