·       750 g organic wheat flour

·       200 ml of milk

·       80 g butter

·       1 egg yolk

·       1/2 tsp salt

Filling:

·       400 g ground pork

·       3 tbsp oil

·       1 onion

·       1 egg

·       100 ml tomato puree

·       1 tsp chilli

·       1 tbsp oregano

·       salt and pepper

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Put the flour, salt and 80 g of butter in a bowl and mix for 3 minutes. Add the egg yolk and slightly warmed milk. Mix everything together by hand until the mixture is smooth. Divide the dough into two parts, wrap in plastic wrap and put in the refrigerator for about 30 minutes.

Cut the onion into cubes. Heat oil in a frying pan, add onions and stew them for about 6 minutes. In a bowl, mix pork, chili, oregano, salt and pepper. Add the meat to the pan and fry for about 10 minutes. Add tomato puree and stir.

Preheat the oven to about 190-200 degrees C.

Take the dough out of the refrigerator, remove the foil and roll out to a thickness of about 2 mm. Cut out circles with a diameter of about10 cm. Knead the remaining dough again and repeat the process.

Put the filling with a tablespoon on the dough circles - leave the edges of the dough free. Brush the edges of the dough with egg white and fold, pressing with your fingers and finally knead with a fork.

Place the ravioli on a baking tray lined with baking paper and brush with egg yolk. Place the tin in the oven and bake for about 22-25minutes at 200 degrees until golden brown.

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