Pasta:

1. Place the '00' flour (400g) into the bowl. Mix Speed 5 / 10 seconds to aerate.
2. Add the eggs (4), oil (2 tsp) and salt (pinch) to the bowl. Program 2 minutes / Closed Lid / Kneading Function.
3. A small pebble-like dough will form. Press a small handful together to see if it comes together. If it's too dry, add a little extra oil and knead to combine.
4. Pour the mixture out onto a clean bench and knead to form a smooth, solid ball. If the dough is sticky, dust with some extra flour and knead it in. You want a nice, soft, smooth dough.
5. Allow the dough to rest for 30-60 minutes before rolling.

Filling:

1. Place the spring onions (4) and garlic cloves (2) into the bowl. Chop Speed 7 / 3 seconds.
2. Add the butter (20g) to the bowl. Program 5 minutes / 110C* / Speed 2.
3. Add the mince (300g), sage leaves (30), salt (1 tsp) and pepper (1 tsp) to the bowl. Mix Speed 8 / 8 seconds.
4. Spoon the mixture out onto a plate.

Assembly:

1. When ready to make the ravioli, separate the pasta dough (1 batch) into four pieces and roll it out into paper thin sheets. You can use a pasta machine if you have one.
2. Cut each sheet into 4 medium squares. You will be serving 2 ravioli per person.
3. Add a heaped teaspoon of filling into the middle of 8 of the squares. Place another square of pasta on top of each and press along the edges with a fork to secure.
4. Place the ravioli in the lightly oiled steaming attachment. You can use the upper tray and the lower dish simultaneously. We recommend placing 3 on the bottom dish and 5 on the top.
5. Add hot water (500g) to the bowl. Set the steaming attachment in place. Program 30 minutes / Steaming Temperature / Speed 2.
6. Remove and serve drizzled with a little olive oil and shaved Parmesan cheese.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.