Pasta pockets with meat filling

Ingredients

• 300 g flour
• 3 eggs
• 1 tbsp Olive Oil
• Salt
• 50 g raw ham
• 2 tbsp butter
• 1 Shallot
• 250 g ground meat
• 1 tbsp breadcrumbs
• 2 Tbsp grated Parmesan
• 1 egg yolk
• 6 tomatoes
• 1 Shallot
• 4 tbsp olive oil
• pinch sugar
• Salt
• Lemon juice
• 1 Garlic clove
• 1 stalk coriander green

Instructions

1. 1.

   For the dough, knead flour, eggs and oil with 1 tsp salt into a smooth, supple dough. Add water or more flour if needed. Shape into a ball, cover and rest for about 30 minutes.

2. 2.

   For the filling, peel and finely chop the shallot; sauté in butter, add diced ham, and cook briefly. In a bowl mix ground meat, breadcrumbs, parmesan, egg yolk, salt, and pepper.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or with a pasta machine to a thickness of about 1 cm. Place spoonfuls (about 1 tbsp) of filling every 5–6 cm, cover with remaining dough, press around the filling, and cut into squares with a pastry cutter. Boil the ravioli in simmering salted water for 4–5 minutes.

4. 4.

   Blanch tomatoes in hot water, cool, peel, quarter, core, and dice. Dice the shallot; sauté in 2 tbsp hot oil until translucent. Add tomatoes, cook 1–2 minutes, season with sugar, salt, and lemon juice. Sauté the pressed garlic clove with coriander leaves in remaining oil, then briefly fry the drained ravioli. Serve on top of the tomato sauce.