Lasagne Raviolo by Henrymadefood

Ingredients

• 400g flour
• 4 large eggs
• 250g bolognese sauce, chilled
• 200g bechamel sauce, chilled
• 50g parmesan cheese, grated
• 1 tbsp olive oil
• 1 tsp salt

Instructions

1. Prepare pasta dough by mixing flour and eggs until smooth; wrap and rest for 30 minutes at room temperature.
2. Roll the dough into thin sheets using a pasta machine or rolling pin until translucent.
3. Place a dollop of chilled bolognese and a spoonful of bechamel in the center of a pasta sheet until ready to serve.
4. Sprinkle with parmesan, then drape a second sheet of pasta over the filling, pressing firmly to seal and remove air pockets until ready to serve.
5. Cut into large squares or circles using a ravioli cutter or knife until ready to serve.
6. Cook in boiling salted water for 3-4 minutes until the pasta is al dente and floating.
7. Remove with a slotted spoon and serve immediately with extra parmesan until ready to serve.