Pasta Dough

1. In a mixer with a dough hook, combine flour and a pinch of salt.
2. Add eggs one at a time, mixing on medium speed. Drizzle in oil and mix until it forms a ball.
3. Transfer to a floured surface and knead until smooth and elastic. Wrap in cling film and chill 30 minutes.

Filling

1. In a food processor, blitz carrots, cabbage, onion, garlic, and basil until finely chopped.
2. Mix into beef mince along with eggs, breadcrumbs, flour, salt, and pepper.
3. Chill filling until ready to use.

Shape Ravioli

1. Cut the dough in half and cover the unused portion.
2. Roll dough into thin sheets (about ⅛ inch) using a pasta machine.
3. Place 1 tsp filling every 2 inches along one sheet. Brush edges with egg yolk.
4. Place another sheet on top, press gently to remove air, then cut into squares or circles with a crimper.

Cook Ravioli

1. Bring a large pot of salted water to a boil.
2. Cook ravioli for 10–12 minutes, until they float to the top. Don’t overcrowd the pot.
3. Remove with a slotted spoon.

Sauce

1. In a pan, heat olive oil. Sauté onion and garlic until soft.
2. Add fresh tomatoes and cook 2 minutes. Stir in canned tomatoes with juice and simmer until thick.
3. Stir in butter, season with salt and pepper, and simmer 2 more minutes.

Serve

Top ravioli with sauce, sprinkle with cheese, and garnish with fresh herbs.