I like to use wheat flour in pasta. This recipes is one cup wheat and one cup white. The local co-op carries local wheat and white flour. With the flour I put about a 1/4 to 1/2 tsp salt and mix

Whisk two eggs and two teaspoons olive oil together. Then while mixing with the paddle I add the egg mixture to the flour. After mixing it will look crumbly.

Take it out of the mixer and knead it til it comes together in a ball. I live in the desert so I had to add a couple tablespoons water to get it to form.

I used about a pound of pork and a half pound of beef. I had some left over so you could probably double your dough if you wanted to make it all at once. I found some local green chile goat cheese on sale so I added that, about a quarter cup of chopped pine nuts and a tablespoon of Cumin. Smoosh it up real good!

Roll out the dough.

Stuff the ravioli.

Pinch the edges. You can uses a little water if the layers are too dry to stick together.

Drop them into rolling boiling water with plenty of salt. I cooked them about three minutes to make sure the meat was thoroughly cooked. Take one out and test it to make sure that time works for yours too.

I served mine with some local pasta sauce that I found called Michelangelo Fresh Basil Pasta Sauce (very yummy) and topped it off with a little local shredded mozzarella cheese

They pasted the kid test with flying colors!

Next time I will make a double batch of dough and use up the meat all at once. Then I will put then on a cookie sheet and freeze them. When they are frozen they should store well in a ziplock in the freezer for a quick meal on a night you can’t cook. All in all it took me about an hour to make and was well worth it.