Pork and Beef Ravioli

To make the pasta is easiest than you think. In a large bowl, mix the flour and semolina together thoroughly.

Make a small well in the middle of the mixture (like a volcano). Break the eggs and add to the well.

Using a fork, gradually mix the flour and semolina with the eggs to create a soft dough.

Knead the dough until smooth (about 5 minutes) and shape into a ball. Wrap the dough ball in cling film and leave in the fridge for at least 30 minutes to chill.

Lightly dust the pasta machine with semolina. Divide the pasta dough into the four portions. Set the pasta machine on the thickest setting and feed one of the portion through the machine. When complete, move the machine on the the next setting, re-dust the pasta and feed through again. Keep on doing this until the pasta is thin and easy to handle, dusting each time.

When you are happy with the sheets, dust once more with semolina and put to one side.

Repeat the process with the other portions of dough.

Add the pork and beef into a large frying pan and break up until nicely brown. Add the breadcrumbs, onion and free range egg and thoroughly combine,

Finally, add the wine and mix thoroughly and cook until the wine has reduced and the mixture can be formed into small balls. The meat filling is ready for the pasta.

Place your pasta sheet on a clean dry board dusted with semolina. Place a heaped teaspoon of the meat mixture in regular intervals along the length of the pasta.

Brush a little of the beaten egg around each edge of the fillings.

Carefully then lay another sheet of pasta on top and gently press down around each ball to remove any air.

Cut in squares using a ravioli cutter for a nice crinkled edge or knife.

Dust with semolina put to one side.

Cooking the ravioli is easy.

Place a large pan of water over a high heat and bring to the boil. Add a good tablespoon of salt (don’t worry this is purely seasoning and you will not eat eat it, it just flavours the pasta.

Carefully place the ravioli in to the water in small batches and cook until they float to the surface.

Remove them from the pan and add to the sauce whilst cooking the next batch.