INGREDIENTS
1/2 lb geef
1/3 lb pork
1/4 lb prosciutto (substitute: 1 lb lamb for all of the above meats)
1/2 large carrot
1/4 large onion
1/4 celery branch
5 cloves garlic
4 tsp fresh basil
5 tsp olive oil
2 tsp salt
2 tsp fresh ground pepper
Wonton wrappers (available fresh or frozen at most grocery stores)
3 eggs
3 oz parmesan cheese, grated
Bread crumbs, as needed
Butter, for frying

Using a meat grinder (or stand mixer or food processor with a meat attachment) grind beef, pork and prosciutto using the fine grater/setting. Grind vegetables and garlic using the medium grill. Fry the vegetables and basil in olive oil until fragrant. Combine meat with vegetable mixture, eggs and grated cheese using paddle attachment with a mixer (or food processor). Add bread crumbs as needed (mixture should be wet, but not runny, and stick together well).

Lay out a wonton wrapper on a cutting board. Place a heaping teaspoon of filling in the center of each. Wet edges with water. Fold into a triangle and seal edges. Repeat. Cover filled ravioli with a clean towel and refrigerate until ready to cook.

To serve, place ravioli in boiling salted boiling water and cook until tender, about 3 minutes. Drain. Pan fry in butter and fresh herbs. Serve with the sauce of your choice. (At Calories, local Carmine Jewel sour cherries, crumbled chèvre, toasted walnuts and parsley oil are the winning combination.) Makes 6 servings.