FILLING

• 400g lean beef mince
• 1 medium onion
• 1 carrot finely grated
• 1 small potato, finely grated (optional)
• 2 gloves of minced garlic
• 1 tsp dried herbs (such as thyme, rosemary, or italian seasoning)
• Salt and pepper to taste
• 1 egg (for binding)

CASE

• White flour (2 to 3 cups)
• Water

1. Add water slowly, and make a dough
2. Knead well and allow to rest between kneadings (at least 45 minutes)
3. Continue until the dough is silky smooth
4. Roll dough into a sausage about one inch in diameter
5. Cut (alternatively) into little pieces
6. Roll out, on flour one side only, the little pieces to make round cases

1. Over a medium heat, brown the mince and cook - breaking it up with a wooden spoon
2. Add diced onion, carrot, garlic and potato. Cook for 5 to 7 minutes until the vegetables are softened
3. Stir in the dried herbs, salt and pepper
4. Remove from heat and allow to cool slightly
5. Once cooled, transfer to a food processor, and pulse until it reaches a smooth consistency
6. Add the egg and combine, this will bind the filling

If the mixture seems too wet, add some breadcrumbs.

Make sure the filling is completely cool before assembling the ravioli to prevent the pasta case becoming soggy.

The filling can be made ahead of time and refrigerated until ready for use

Homemade ravioli freezes well, simply place in container separated with baking paper to prevent the ravioli from sticking together.