Salt & Pepper
It’s all to taste really so no proportions. I used about a 1/2 kilo of beef, 1 egg, 1/2 bulb of garlic.. You get the idea. Savory.
Roll dough into large rectangle, then cut in half. Spoon meat into a grid.
Dampen the areas in between meat if dry, then cover. Starting from one side so you can p push the extra air out, press in between each piece of meat to seal it in.
After its all sealed, cut along the center of each groove to make individual raviolis.
Boil in salted water with a drizzle of olive oil. These are large so I served 4 per bowl with a large scoop of pasta sauce.
Also great to freeze for later.
Another fantastic sauce we used was a simple mushroom garlic sauce.