For the ravioli with minced filling, first prepare the pasta dough. To do this, pile the flour on the work surface and make a well in the center. Add eggs, olive oil and a little water to the well and knead vigorously until a smooth dough is formed.
Shape it into a ball, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes. In the meantime, for the filling, cut the onion into small cubes and fry together with the mince in a little oil.
Stir in the marjoram, season with salt and pepper and when the mince is cooked, put aside and let it cool down a bit. In the meantime, soak the slices of toast in a little milk.
Put the cooled mince in a bowl and mix it with the chopped parsley and the raw egg. When the slices of toast have soaked up enough milk, squeeze them a little and “crumble” them with your fingers into the bowl with the minced mixture.
Now mix everything well until a smooth mass is formed. When the dough has finished resting, separate the ball into smaller pieces and roll each out thinly with either a pasta machine or a pasta walker.
With a pasta walker it is very tiring and also time-consuming to roll out the pasta dough thinly but definitely possible! From the thinly augerollten pasta dough, either with a round cookie cutter or a water glass cut out circles with a diameter of about 6 cm.
For one ravioli needed