First of all, peel the celery, carrot and onion and chop them.
Sauté them in a large non-stick saucepan with oil, together with the chopped sage, over medium heat.
Add the meat, let it brown for a few minutes in the sauce, stirring occasionally, then add the wine and cook over a low heat, then leave to cool.
In the meantime, prepare the dough by combining eggs and flour in a bowl and working quickly until you obtain a homogeneous dough: wrap it in cling film and leave to rest at room temperature for at least 20 minutes.
Transfer the meat to a blender and blend, then add the parmesan and egg yolk and mix.
Take the fresh pasta, divide it into several pieces, then take one at a time, first bruise it on the work surface with your hands, then pass it several times through the pastry maker, starting from the thickest thickness until you reach the thinnest one.
Distribute the filling on the pastry, close the dough over the filling and cut out the ravioli with the knurled wheel, sealing the edges well.
Proceed in the same way with all the pieces of pasta, until the ingredients are used up.
At this point your meat ravioli are ready, you can freeze them on a tray, or cook them immediately and season them to taste: now I’ll show you how I seasoned them.
Prepare a tomato sauce by heating the garlic and oil in a non-stick pan, add the puree, season with salt and leave to cook for at least 10-15 minutes, then add the chopped basil.
Cook the ravioli in plenty of lightly salted boiling water, drain them after about 5 minutes of cooking and toss them in the sauce.
The meat ravioli are ready, all you have to do is plate and serve with lots of fresh basil.
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