Sauté the onion in a little olive oil, then add the ground beef.

After 5 minutes, add the red wine and cook until the meat is done and the liquid has evaporated. Transfer to a plate to cool.

Place the cooked meat, mortadella, and pecorino in a food processor and blend until finely ground.

Prepare the pasta dough by hand or with a pasta maker.

Place a sheet of pasta over a ravioli mold, pressing the edges down with your fingers. Brush the surface with water or egg white. Place the filling balls in the center and cover with another sheet of pasta.

Roll over the surface with a rolling pin. Remove any excess dough and turn the ravioli out of the mold. Place them on a baking sheet lined with parchment paper and a little semolina flour.

Boil for about 10 minutes and dress as you like.

I served them with butter and pecorino, and also with meat sauce.