Giant Ravioli - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, combine herbs, 1/2 the breadcrumbs, meat and remaining egg. Shape into 6 rectangular patties. Chill for 30 mins.
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.
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.
Serve giant ravioli in soup bowls with hot stock. Sprinkle with breadcrumb mixture.