Giant Ravioli

1. 1

   Place pasta flour in a large bowl and make a well in the center. Add 3 eggs and gradually mix flour into eggs until mixture resembles breadcrumbs. Turn out onto a flat work surface and knead for 8-10 mins, adding a little water if necessary, until smooth. Return to bowl, cover with a damp tea towel and set aside to rest.

2. 2

   Meanwhile, combine herbs, 1/2 the breadcrumbs, meat and remaining egg. Shape into 6 rectangular patties. Chill for 30 mins.

3. 3

   Roll out pasta into a 16x13 inch rectangle. Arrange patties on dough, 3/4 inch apart. Lightly brush dough with water then fold over to cover patties. Seal dough around patties, removing as much air as possible. Cut around each patty to make 6 giant ravioli. Cook in boiling salted water for 15 mins, or until meat is cooked through.

4. 4

   Meanwhile, heat 3 1/2 tbsp in a frying pan. Add remaining breadcrumbs and toast until golden brown. Heat remaining butter in a second frying pan. Add onion and saute until golden brown. Mix together breadcrumbs and onion.

5. 5

   Serve giant ravioli in soup bowls with hot stock. Sprinkle with breadcrumb mixture.

No additional tips available.