In a bowl, mound 3 1/2 oz (100 grams) of flour, make a well in the center, add one egg and a pinch of salt, and knead. If the dough is too stiff, add a little water. Wrap it in plastic wrap, label it, and refrigerate for 30 minutes. Meanwhile, repeat the same process with another 3 1/2 oz (100 grams) of flour and one egg, and then again for the last 3 1/2 oz (100 grams). This way, you'll have three 3 1/2 oz (100 gram) dough balls. If you prefer, you can make one large batch of dough instead.

Meanwhile, prepare the filling. Heat some extra-virgin olive oil in a skillet. When hot, add the chopped shallots. Once the shallots are cooked, add the ground meat. Cook over high heat for a few minutes. Deglaze with the wine. I used white wine, but red works too.

Let the mixture cool for a few minutes at room temperature, then transfer it to a food processor. Add the mortadella slices and blend. Your filling is ready! Transfer it to a serving plate and refrigerate until needed. You can prepare the filling a day ahead and store it in a covered bowl in the fridge. If you make extra, you can freeze it.

Take the first dough ball from the fridge and roll it out using a pasta machine. I use the following settings: 6, 6, 4, 4, 2. Cut the sheet in half and cover your raviolini mold with it. Place a ball of filling in the center of each square.

Cover with another sheet of pasta. Press well to seal. Roll over with a rolling pin. And voilà, you have raviolini! Repeat the process with the other two dough balls. To make the raviolini, I used a square raviolini mold (21-count) by Delicia Tescoma.

Place your raviolini in a bowl or on a tray generously dusted with re-milled semolina flour. If you’re not cooking them right away, store them in the fridge or freeze them.

Cook the raviolini in plenty of salted boiling water, then transfer them to a pot and toss with your sauce. If you like, add a few more basil leaves. Your RAVIOLINI WITH TOMATO SAUCE are ready!