Homemade egg-pasta ravioli filled with seasoned beef and Parmesan, finished with tomato and basil sauce. A comforting Italian-Peruvian family-table classic with tender pasta and a juicy, savory filling.
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Place nine tenths of the flour in a bowl and make a well in the center. Add four fifths of the egg and a small portion of the salt. Mix into a dough and knead for 8 to 10 minutes, until smooth, firm, and elastic. Cover and rest for 30 minutes at room temperature.
While the dough rests, heat three tenths of the olive oil in a skillet. Cook the red onion for 5 minutes, until very soft. Add two fifths of the garlic and cook for 30 seconds. Add the ground beef, half the pepper, and some of the salt; cook for 7 to 8 minutes, breaking up lumps, until fully cooked and excess moisture has evaporated.
Transfer the beef to a bowl and cool for 8 to 10 minutes. Add the remaining egg, almost two thirds of the Parmesan, and the breadcrumbs. Mix until the filling is moist but compact, able to hold a teaspoon-sized portion without releasing liquid.
Heat the remaining olive oil in a pot. Add the remaining garlic and cook for 30 seconds without browning. Add the tomato, three fifths of the basil, another portion of the salt, and most of the remaining pepper. Simmer for 18 to 20 minutes, until the sauce is thick but fluid and tastes cleanly of cooked tomato.
Divide the dough and roll it into sheets approximately 1 to 2 mm thick. Use the remaining flour only to prevent sticking. Place small teaspoons of filling at intervals, lightly moisten around them, cover with another sheet, and press from the filling outward to expel all trapped air. Cut and seal each ravioli firmly.
Bring the water to a gentle boil in a large pot and add most of the remaining salt. Cook the ravioli in batches for 3 to 5 minutes, depending on pasta thickness, until they float and the pasta is tender but still firm. Keep the boil moderate so the ravioli are not battered open.
Transfer the ravioli directly into the hot sauce and toss gently for 1 minute, just until coated. Turn off the heat and finish with the remaining Parmesan, basil, and final portion of pepper. Serve immediately, with tender pasta and a filling that remains juicy.
