Ingredients

For dough:

• 4 cups all-purpose flour, plus more flour for dusting
• 7 eggs
• Butter
• 2 tablespoons of salt
• 4 tablespoons extra virgin olive oil

For filling:

• 3 oz.(85g) ground beef
• 3 oz.(85g) ground pork
• Fresh cilantro, chopped
• 1 small egg
• 1/8 onion, chopped
• Salt to taste

How to make Ravioli Pasta directions

• 1

  Combine pork and beef. Add chopped onion and parsley. Beat the egg and stir it into meat with parsley and onion.

• 2

  On a flat working surface, mix salt and flour into a mound with a well in the center. Add 1 tablespoon of olive oil and 6 eggs into the well shaped area of the flour. Beat the mixture lightly in a gradual circular motion with a fork. While mixing, use your other hand to protect the outside walls of the flour until all of the flour has been formed into a ball of dough.

• 3

  Once the ball of dough is formed, cut the ball in half, and cover the piece you will not be using. Lightly cover the surface you are using with flour and roll the half ball of dough into a rectangle. Pass the dough through a pasta machine at least 2 or 3 times at the widest possible setting. As the sheet of dough comes through the machine, stretch the dough. Reduce the setting of the roller and pass the sheet through the machine again 2 or 3 more times. Repeat this process until the machine is at the smallest setting possible, and until the dough is as close to paper-thin as possible. Dust the finished sheet with flour.

• 4

  Put 1 egg in 1 tablespoon of water and beat the egg to create an egg wash. Lightly dust the workspace with flour, place the noodle sheets on the work surface and brush them with the egg wash. Place tablespoons of any type of filling on the ½ pasta sheet with about 2 inches in between the edges. After placing the filling on the noodle, fold the other ½ of the noodle over the top of the filling and. Seal the noodle and press the air out, either with your hands or with something such as a cup. Once the ravioli is sealed, use a knife to cut each piece into squares before pressing the edges with a fork. Dust both the ravioli and a sheet pan with flour, and place the ravioli on the pan.

• 5

  Put the ravioli into boiling salted water. Do not overfill the pot. Cook for about 5 minutes. Once the ravioli has floated to the top, it has finished cooking. Remove the ravioli as it begins to float, and drain in a strainer or remove with a slotted spoon. Once removed, add butter and serve the ravioli in a dish.