Mix the flour, an egg, water and oil (I mostly use olive oil with herbs, e.g. from pickled feta or olives) and knead with your hands to form a smooth dough. Wrap in cling film and put in the refrigerator.
Mix minced meat (if you like, sauté beforehand, I prefer it raw), herbs, spices and the second egg to a pulpy mass, season to taste, put in the refrigerator.
Roll out part of the dough as thinly as possible on a floured worktop. Cut out circles of any size with a glass or cup, place some of the chilled filling in the middle and fold the edge into a semicircle. Press the edge firmly with your fingers. If you like it a little prettier, you can help with a fork and use it to press a pattern into the edge.
Boil the filled half-moons of dough in salted water for about 5 minutes. 5 minutes is usually enough even with raw minced meat, so that if you haven`t used too much filling, cook a little longer.
Pour your favorite sauce over it.
Tip:
Depending on the dough-filling ratio, there may be dough or filling left over at the end. The filling can be made into a sauce, the dough can simply be rolled out again and cut into strips (ribbon noodles), for example, and cooked in the same way as the ravioli.
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