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1
Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine.
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2
Set aside.
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3
In a Dutch oven, heat the extra virgin olive oil over high heat and add in the onion.
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4
Cook for a few min, till it is softened and golden, then add in the sausage and beef.
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5
Season with salt and pepper and cook till the meat begins to brown.
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6
Stir in the crushed tomatoes and their juices, as well as the warm pepper.
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7
Cook over medium heat for 15 min, stirring to meld the flavors and make sure the meat is cooked all the way through.
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8
Divide the sauce into 2 equal portions.
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9
Into 1 portion, add in the Large eggs and cheese and stir to make a homogenous mix.
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10
Allow this portion of the mix to cold completely.
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11
Transfer the non-egg portion of the mix to a saute/fry pan.
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12
Cut the pasta sheets into 4-inch squares and place a heaping tsp.
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13
of the mix with egg and cheese added in the center of each square.
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14
Fold each square over on itself to create a rectangle, and seal the edges with finger pressure.
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15
Bring 6 qts of water to a boil and add in 2 Tbsp.
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16
salt.
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17
Cook the packets in the boiling water for 4 min, then drain, and add in to the saute/fry pan with the ragu.
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18
Toss over high heat for 1 minute, then serve, divided proportionately among 6 warmed pasta bowls, topped with grated cheese.
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19
This recipe yields 6 servings.
