Ravioles Uruguayos

Step by stepInstructions

1. Make the pasta dough: pile the flour on a board, make a well, add the eggs, and knead for 8 minutes into a smooth, firm dough; wrap and rest 30 minutes.
2. Make the filling: cook the onion in a little oil over medium heat for 5 minutes, add the garlic and ground beef, and cook 8 minutes until browned; season with nutmeg, salt, and pepper, then cool and stir in 1/4 cup of the Parmesan.
3. Roll the dough thin (about 1/16 inch) through a pasta machine, then lay out one sheet and place teaspoons of filling 2 inches apart.
4. Brush water between the mounds, lay a second sheet on top, press out the air, and cut into squares with a pastry wheel.
5. Cook the ravioli in a large pot of salted boiling water for 4 to 5 minutes, until they float and the edges are tender.
6. Meanwhile, make the sauce: melt the butter in a skillet, cook the mushrooms for 4 minutes, add the ham for 1 minute, then pour in the cream and simmer 3 minutes until slightly thickened.
7. Stir the remaining Parmesan into the sauce, season with nutmeg, salt, and pepper, and toss with the drained ravioli.
8. Serve immediately with extra Parmesan on top.