For the filling: In a pan, melt a pat of butter, add the ground beef, and brown it. Let it cook until the liquid evaporates, then turn off the heat and add a little salt. Once the meat has cooled, place it in a blender and add: the whole egg, Parmesan, nutmeg, and mortadella; blend until you get a homogeneous and dry mixture.

For the dough: Insert the lasagna shaping disc (0.8 mm width).

Place the flour in the Pasta Maker, re-cover, select the egg program, and start the machine. While the machine is running, add the liquids (in this case, the eggs). A few tablespoons of water may be necessary. After three minutes, the machine will start extruding the dough. Cut the required amount and proceed to make the ravioli. If the dough is hard, make a second batch adding a few tablespoons of water. The first pasta extruded is not perfect, so put it back into the machine and continue extruding until the dough is well-hydrated and elastic.

How to make ravioli with the Tescoma mold for 10 ravioli

To facilitate and speed up the process, I used the Tescoma mold. This mold makes 10 ravioli, but the dough that the pasta maker extrudes is suitable for half a mold. Before laying the first layer of dough, use a fine-mesh sieve to sprinkle a thin layer of flour on the mold each time to ensure the ravioli detach easily.

Then: take a piece of dough, place it on the mold, add some filling, and it is necessary to moisten with a wet brush the edges of the bottom layer of dough in all sections before placing the top layer, so that the layers adhere in the moist areas.

Cover with another extruded layer of dough and use a rolling pin to form the ravioli.

Remove the excess dough and gently turn the mold to release the ravioli.

Continue this process until all the dough and filling are used up.

If you don’t have a pasta machine or molds, you can proceed like this Simple Pumpkin Ravioli Recipe.