Beef Ravioli with Tomato Sauce

Serves: 8. Hands-on: 30 minutes. Total: 1 hour 40 minutes. Difficulty: Medium.

Step 1: Sift together the flour and salt into a large mixing bowl. Whisk three eggs in a small bowl. Mix the olive oil and water into the eggs. Step 2: Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until the dough forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator at least 1 hour. Allow dough to return to room temperature if it has rested in the refrigerator more than an hour. Step 3: In a large mixing bowl, mix together the beef, onion, garlic, remaining egg, cheese, salt, and pepper. Step 4: Roll out the pasta dough on a floured surface into sheets about ½" thick. Cut into two equal rectangles. Trace 3" squares onto one of the rectangles. Spoon a teaspoonful of the meat mixture onto the centers of the squares. Lightly paint the outer edge of the squares with a tiny amount of water. Place the other pasta sheet over the top and gently seal around the squares by pressing closed with your fingers. Cut out the squares. Step 5: Bring a large pot of water to a slow boil. Add the pasta, and cook 10 minutes, or until al dente (the beef can be a bit rare). Drain. Step 6: Heat tomato sauce in a medium saucepan over meat heat. Add the ravioli and toss to coat.