Braised beef and pork ravioli

For the filling

• 350 g beef
• 150 g pork
• ½ o

Trim the fat from the beef and pork. Marinate with the onion, carrot, celery, cloves, cinnamon and grated nutmeg in the red wine in the refrigerator for 2 days.

Prepare the pasta 12 hours in advance. Mound the flour and semolina together on a work surface, break the eggs into the centre and work together to form a firm and elastic dough, adding warm water as necessary. Form into a ball,