Ravioli with meat and cheese

1. Mix flour with salt, add eggs and knead a stiff dough. If it is difficult to knead, you can add a little water, literally 1 teaspoon. And if the dough is soft, then add flour. It all depends on the gluten of the flour and the size of the eggs. Leave the dough to rest under a towel for about 10 minutes. And then knead well again.

2. Grate the cheese on a fine grater.

3. Add the cheese to the minced meat, salt, pepper and mix well.

4. Cut the dough into pieces convenient for you. I rolled out the dough in a pasta maker, so I needed small pieces, and I divided the dough into 6 parts. If you roll out the dough with a rolling pin on a large work surface, then it is enough to divide the dough into 2-3 parts.

5. So, take one part at a time and roll out the dough to a thickness of about 3 mm. Cut out circles with a glass or other convenient object. The diameter can be any, depending on what size you want the product to be. I had a glass with a diameter of 8 cm.

6. Cut out circles from all the rolled out dough.

7. Put the minced meat in the middle of the circles - I took 1 teaspoon for each circle. Form the ravioli: first, mold the dough with the filling like vareniki, and then connect the opposite corners.

8. These are the ravioli I got.

9. Cook the ravioli in boiling salted water like pelmeni - 5-7 minutes after floating. Pour olive oil over the finished ravioli and sprinkle with ground black pepper.