Steps

• First, take a non-stick pot, add the oil, chopped onion, and carrots, then sauté

• Next, add the ground meat and brown

• Then, combine the tomato sauce and peas

• Season with salt, pepper, and sugar to make the sauce pleasant to your taste

• Finally, cook over medium heat until the sauce thickens (it should not be too liquid)

• As a final step, transfer the filling to a container and refrigerate once cooled

• First, in a stand mixer or food processor, add flour, water, yeast, sugar, and lard

• Then, knead for 4 minutes (if using a food processor, set to dough mode)

• Next, at the third minute, add the salt and wait for the process to complete

• Transfer the dough to a work surface and form balls weighing 1.75 oz each

• Finally, leave the balls on the surface and cover with a cloth for about 20 minutes

• First, roll out the balls with the help of a rolling pin

• Firstly, for the ravazzatine, place a generous amount of meat filling in the center and seal by forming a round bundle

• Then, for the calzoncini, place the ham and mozzarella and seal into a half-moon shape

• Next, for the mini pizzas, top with tomato sauce and ham only after the next rising step

• Place all pieces on a baking sheet and let rise for about 1.5 hours in the oven with the light on

• After the time has passed, take the trays out of the oven and preheat to 430°F

• Meanwhile, brush the calzoncini and ravazzatine with the egg yolk, sprinkle with sesame seeds, and also top the mini pizzas as described in the steps above

• Bake at 430°F for 10 minutes, adding the mozzarella to the mini pizzas only 2 minutes before removing from the oven

• Once baked, wait a few minutes before serving and drizzle the mini pizzas with a little olive oil, oregano, and some fresh basil leaves