Fresh pasta filled with ricotta, beef and mushrooms

First thing to do is pasta made with eggs. On the work plane pour the flour and, on the center, the eggs (1). Work the dough until it will be smooth and homogeneous and then put your dough in a cup, cover it and let it reast for 30 minutes (2). In the mean time prepare the fill. Take the glove of garlic and put it in a pan with some oil and then add the mushrooms that you have previously washed and cut in thin slices (3). Continue to cook and add the chopped parsley and when it will be ready add also the mushrooms with ricotta and cooked beef (5).

With an immersion robot reduce all as a cream (6) add grana (7) Take again the pasta made with eggs and cut it in two or three parts and roll out into a thin sheet (1 mm) with a machine to roll out pasta (8)
Review again (9) to make it even thinner and put them on a tea towel (10)

To give them a form i used a tool but you can give any kind of form that you prefer. Cover the tool with pasta (11) and fill it generously (12), close it with tool (13) in order to have a perfect half moon form (14). Continue until the dough will be over. Allow to dry at room temperature and realize the first course that you wish.