Ground Pork Ravioli

Instructions

Egg Pasta Dough

1. Sift the flour into a bowl creating a mound. Sift and spread a bit of the flour onto your work surface where you will knead.
2. Create a deep well in the mound and break the eggs into the well. Add the pinch of salt.
3. Using a fork, beat the eggs incorporating the yolks and whites until well blended. Gradually work the flour from the lower outside of the well into the egg mixture. Work in a circular manner until incorporated.
4. When mixed, transfer to the work surface and knead thoroughly until a smooth ball. If too stiff, add a little water. If too moist, add a bit of flour.
5. Wrap completely in plastic wrap and allow to rest for one hour.

Meat Filling

1. Using a large skillet over medium heat, warm the oil then add the meat and the chopped onions and garlic. Salt and pepper to taste. Make sure the ground meat separates as it cooks, then fully cook the meat and onions. When cooked, drain the fat if necessary.
2. Add the wine and rosemary. Stir to incorporate. Simmer until all of the wine has evaporated.
3. Remove from pan and place into a bowl allowing it to cool for a few minutes.
4. After it has cooled but is still warm, mix in the Parmigiano

Rolling out the Pasta Dough

The following instructions assume you have a pasta machine and are using a pasta stamp. Alternate instructions are added if not available.

1. Divide the dough into four pieces. Leave 3 pieces covered, you will work with one piece at a time.
2. Roll out one piece of the dough following your pasta roller instructions. (If you do not have a pasta machine, roll out on a floured work surface into a long rectangle with a width slighter greater than twice your pasta stamp width, or another size you desire.) Roll dough to as thin as you can. If using a machine, it is likely you want the next to the last setting. (See Note 1)
3. Lay the pasta rectangle out on a floured work surface. Cut in half to produce two rectangles of equal lengths.
4. Using the pasta stamp as a guide, place mounds of filling in rows of 2 (3, if your stamp is small) until the length of the pasta is covered.
5. Using a brush (or your finger, if necessary) add a little moisture to what will be the edges of the ravioli with water. (Careful, only a little moistness is needed, you do not want soggy dough.)
6. Place the second sheet of rolled pasta dough on top of the prepared dough and filling. Working with your hands, begin to push all edges together to form the ravioli. Continue working till all air bubbles are removed.
7. When ready, begin pressing out each ravioli with the stamp.
8. Move all cut pieces onto a floured surface for storage (semolina flour is best) Hint: if you do not plan to cook all the pasta that day, transfer to a pan with a floured piece of parchment paper and then to the freezer.

Preparing the Ravioli

1. Cook the ravioli in plenty of boiling water until it rises to the surface and is al dente. (Approximately 4 minutes)
2. Transfer to a pan with heated olive oil and lightly cook. You may sauté some garlic in the oil, add some toasted pine nuts, or whatever accompaniments you would like.