1 Tbs butter (omit if use pancetta)
Heating oil, butter, or pancetta (if use) in a large saute pan, add onion over medium high heat. Stir until fragrant and light brown, add carrot and celery. Turn the heat down to medium and stir until soft, add beef, use the back of spoon or spatula to break up the beef. Add salt, peppers, stir occasionally until most the liquid evaporated and the meat start browning. Adjust the heat to simmering on medium low or low, uncovered. Add wine and cook a few minutes until absorbed into the meat and veggie. Add milk, and stir until milk is absorbed too. Remove from heat, let it cool down.
Put it into food processor, pulse a few times, add eggs and bread crumbs.If using 1 egg, need 0-2 Tbs of bread crumbs, if use 2 eggs, need 2-4 Tbs bread crumbs. Use less or no bread crumbs make the filling softer. Pulse a few more times just enough for everything incorporated but not puree, refrigerate for one hours or overnight.
A handful of basil or flat leaves parley,
3/4 to 1 tsp Sugar (optional)
1/4 tsp dried flaked red pepper (optional)
1/8 tsp ground black pepper
Cut tomato in half, remove seeds. Remove white hard cores and brown spots at bottoms Then cut each half into 4-6 pieces if use unpeeled tomato (easier to fish large pieces of skin out later)or coarsely chopped peeled tomato. Heat oil and garlic on medium high heat, stir until fragrant. Add tomato,turn down the heat to medium low or low to simmer. Remove tomato skin if use unpeeled tomato. Stir occasionally, season with 3/4 tsp fish sauce, 1/4 tsp salt and peppers, 1/2 basil or parley/thinly sliced. Simmer uncover until forming a light sauce about 7 minutes. Taste and adjust seasoning with sugar to tame the acidity of tomato if needed and salt or fish sauce. Famous chef can use fish sauce and sugar so you can try if you brave enough. If you do not want to use fish sauce, increase salt to taste. This sauce can be made in advance and frozen well too.
Roll the pasta dough thinly as your preferred. I rolled to the thinnest setting #8 and ravioli still holding well after cooking. Cut into trips 4.5 in. wide(if use 2 in round or square cutter). Put them separated on prepare pan and between parchment paper, covered with a kitchen towel or plastic Save the scrap and cut in to small trips, dry and use in soup or broth. .
Put 1 trip of pasta on light floured surface with the long side facing you. Fold the sheet in halves and mark with a pointed knife to made squares. Open it up. Put 2 tsp filling in the center of each square at one side. May put filling in a pastry bag or a small bag and pipe it out. Dip a finger into a bowl of water and wet around the filling. Put another side on top, press and smooth the dough around filling toward edges. Make sure air is pressed out. Pick them up is easier for sealing edges. Cut into rounds or squares. Adjust the filling amount to fit into the dough, and repeat with the remaining dough and filling.
Separate them on lightly floured (cornmeal and semolina or all purpose flour) surfaces or parchment/plastic layers. You can cook them now or freeze them for later. Put ravioli trays in the freeze for 1 hour or more, until frozen then put them in air tight containers or plastic bags. Take them out and cook without thawing.
In a large/ or small pot of rolling boiling salted water(about 1 tsp/1 quart)-depending how many ravioli you want to cook. Add ravioli in, stirring gentle to prevent they stuck at the bottom. When the water back to boiling again, turn the heat down to gentle boil which help ravioli skin intact. Cook about 3 minutes for fresh ravioli and a few more minutes for the frozen ones. When the ravioli is floating, they’re s usually cooked. Testing by biting a tiny piece of the dough and the filling (if use frozen ravioli), if you want softer, simmer a few more minutes.
Use a slotted spoon, transfer ravioli to a platter and serve with warm tomato sauce, grated cheese and remaining of basil or parley/thinly sliced.