Giant Ravioli

• 2 1/4 cups pasta '00' flour
• 4 None eggs
• 3 sprigs fresh parsley, leaves finely chopped
• 1 bunch fresh chives, finely chopped
• 2 slices wholewheat bread, toasted, chopped into breadcrumbs
• 8.75 oz sausage meat
• 8.75 oz ground beef
• 5 1/2 tbsp butter
• 1 None onion, finely chopped
• None None hot vegetable stock, to serve

1. Place pasta flour in a large bowl and make a well in the center. Add 3 eggs and gradually mix flour into eggs until mixture resembles breadcrumbs. Turn out onto a flat work surface and knead for 8-10 mins, adding a little water if necessary, until smooth. Return to bowl, cover with a damp tea towel and set aside to rest.
2. Meanwhile, combine herbs, 1/2 the breadcrumbs, meat and remaining egg. Shape into 6 rectangular patties. Chill for 30 mins.
3. Roll out pasta into a 16x13 inch rectangle. Arrange patties on dough, 3/4 inch apart. Lightly brush dough with water then fold over to cover patties. Seal dough around patties, removing as much air as possible. Cut around each patty to make 6 giant ravioli. Cook in boiling salted water for 15 mins, or until meat is cooked through.
4. Meanwhile, heat 3 1/2 tbsp in a frying pan. Add remaining breadcrumbs and toast until golden brown. Heat remaining butter in a second frying pan. Add onion and saute until golden brown. Mix together breadcrumbs and onion.
5. Serve giant ravioli in soup bowls with hot stock. Sprinkle with breadcrumb mixture.

pasta, eggs, parsley, fresh chives, wholewheat bread, sausage meat, ground beef, butter, onion, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/31121 (may not work)