Parmesan, ricotta and beef raviolis

Place the flour on a clean work surface. Make a hole in the center of the flour, break the eggs in the well. Add the salt, and olive oil in the center of the well and gently mix with a fork.

Slowly begin to incorporate the flour by pulling on the flour from the sides of the well. The more flour you incorporate, the more shape you take the dough.

With your hands or a kneader continue to work the dough until it joins. If the dough is too dry, add some water; If it is too moist or sticky, add a little more flour.

Continue to work the dough and continue kneading until the dough becomes soft and elastic, about 8 to 10 minutes. Gather the kneaded dough and form a ball. Cover the ball of dough with plastic or aluminum foil and let stand at room temperature for at least 1 hour.

In a baking tray, put the cherry tomatoes cut into half sprinkle with salt and pepper and a little garlic, and cook in the oven for 30 minutes.

Lightly drizzle the work surface, place the dough ball in the floured area. With the palm of your hand, flatten in approximately a six-inch circle. With a lightly floured roll, begin to stretch the dough from the center and sideways, slightly rotate the position of the bolillo with each movement, always starting in the center and rolling sideways. (Keep the batter covered until ready to use.)

Continue to stretch until the dough has a uniform thickness of ⅛ inches. Sprinkle the dough slightly and let it dry for about 15 minutes before cutting.

Place the ground beef, onion and garlic in a frying pan over medium heat, and sprinkle with salt and black pepper. Cook the meat until golden, about 10 minutes, crush it with a spoon while cooking. Drain excess fat. Mix ricotta cheese, Parmesan cheese, parsley, egg and ground beef in a bowl until all is well.

In a frying pan, heat the olive oil with the butter, heat the garlic and add the crushed tomatoes and the tomato puree, boil for 15 to 20 minutes, add the cheese and roasted tomatoes. Book it.

Place approximately 1 teaspoon of filling in each circle or square of individual pasta. Moisten the edges and place another circle or square on top. Press firmly on the edges to seal properly. Repeat with remaining dough and filling.

Bring salted water to a boil. Add the ravioli. Reduce heat to low; Cook for 1-2 minutes or until the ravioli float on the surface and are tender to the touch. Drain. Put the ravioli in the sauce pan and heat and cover with the sauce. Serve and enjoy!