Meat Ravioli in 45 Minutes

Instructions:

1. Pour flour onto a clean surface and create a wide well in the center.
2. Crack eggs into the well and add salt and olive oil. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls.
3. Knead the dough by hand for 8-10 minutes until the texture is smooth, elastic, and bounces back when poked.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
5. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until fully browned.
6. Stir in the diced onion and garlic, sautéing until softened.
7. Remove from heat and allow the meat to cool completely. Mix in ricotta, Parmesan, beaten egg, parsley, nutmeg, salt, and black pepper.
8. Roll the rested dough into thin sheets using a rolling pin or pasta machine.
9. Place small mounds of filling on the dough, cover with a second sheet of pasta, and seal the edges with water or egg wash.
10. Cut into squares and boil in a large pot of salted water for approximately 5 minutes or until they float.