Just like Tagliatelle with "Tucco", homemade Ravioli with Meat Ragú were the obligatory menu on Sundays at the homes of Argentinean families with Italian descent. This is an old fashion recipe inspired by my Nonna and my Mother's ravioli. Hope you like.

INGREDIENTS:

Meat Ragú
500 gr stew beef such as Round, Shoulder, Sirloin or Roast beef.
300 gr pork meat or sausage
25 g of butter
1 onion
5 large tomatoes
1 tsp tomato paste
1 cloves of garlic
1/2 glass of white wine
1/2 cup dried mushrooms
Parsley, thyme, rosemary and bay leaf
1 tablespoon of beef broth
1/2 cup oil
salt and pepper

Ravioli Filling:
1 bundle of spinach
250 gr cooked meat
1 small onion
1 garlic clove
1 egg
2 tbsp breadcrumbs
1 tbsp of chopped parsley
1 can of Paté de Foie (liver paste) 90 gr
2 tbsp oil
salt, pepper and nutmeg

Pasta Dough:
400 gr of 00 or pastry flour
1 egg
1 tbsp oil
1 pinch of salt
water, as much as needed