Preparation: PREPARE the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
In the meantime, prepare the dressing:
Combine the oil, chili pepper, sliced garlic in a small bowl. Let rest until needed.
Prepare the filling: DICE the meats.
CHOP the onion and the garlic.
Place them in a skillet with the olive oil. Sauté over moderate heat until translucent. Increase the heat and add the beef and sauté for 5-6 minutes. Remove from heat and add the remaining ingredients. Season with pepper and nutmeg.
Transfer the mixture and any liquid to a food processor. Process until it is smooth. Season. Set aside and roll out the pasta very thinly either with a ROLLING PIN or a PASTA MACHINE.
CUT the dough into 4 inch/10 cm wide strips.
Use a teaspoon and DROP small mounds of filling at 2 inch/5 cm intervals. Moisten the edges of the pasta. Fold the pasta over, or place another sheet on top, and press between the mounds with your cut hand. Cut between the mounds with a pasta wheel. Press the edges together to seal.
Let them rest on a floured kitchen towel for an hour, rotating the pieces 2 or 3 times.
Bring a pot of lightly-salted water to boil to cook the pasta. Cook until the edges are "al dente." Strain and transfer to a serving bowl. Dress with the seasoned oil and Pecorino cheese.
Notes: This ravioli combines many tasty ingredients. As it is from the south, red pepper always figures in the dish.
Flour 2 1/4 cups
Lean beef 300 g
Prosciutto in one piece 200 g
Ricotta cheese 100 g
Dry breadcrumbs 50 g
Fresh parsley large bunch
Cream 50 ml
Garlic cloves 2
Olive oil 2 tbs
Salt and freshly ground pepper
Nutmeg to taste
Olive oil 4 tbs
Crushed red pepper to taste
Garlic cloves 2-3
Pecorino cheese 6 tbs
Pasta machine (optional)