Ingredients: 2-4 ppl 250 g flour 2 eggs 1 egg yolk pinch of salt 250 g ground beef 1 tablespoon olive oil 1 small carrot 1 small onion 1/2 celery stalk 1 twig rosemary 2-3 leaves of sage 1 clove garlic 170 ml dry red wine 1 teaspoon tomato puree 250 ml passata 250 ml water salt, pepper
Make a hole in the middle of the flour, add eggs, egg yolk and whisk it in with a help of a fork. When the dough is getting viscous knead it with your hands until smooth, add a little water if needed. Chop vegetables and sautee in olive oil together with the whole garlic and the herbs. Add ground meat, season and fry it until golden brown. Pour wine (optional) over it and reduce, then stir in tomato puree and fry for a few minutes. Now add passata and water and cook it for 1 hour or 1 1/2 hours. Season with salt and pepper and let it cool. With a help of a pasta machine roll out pasta dough and place a teaspoon of the filling on it and make ravioli with a help of a form or anything you’ve got. Cook ravioli in simmering salty water for 3-5 minutes.