Lamb shoulder ravioli with fresh egg pasta

Ingredients

Pasta

600g soft flour

6 medium free ranged eggs

1tbsp. olive oil

1 pinch of salt

Filling

500g finely diced lamb shoulder

1 leek

2 carrots

3 sticks of celery

2 cloves of garlic

1 small red onion

1 small onion

1 sprig of thyme

1 sprig of rosemary

600ml tinned chopped tomatoes

200g tomato pure

50g corn flour

Olive oil to brown lamb

Tomato sauce

4 tbsp. Olive oil

1 Onion

3 Tomatoes

2 tbsp. Tomato pure

Salt and cracked black pepper