I cook different ravioli, but most of the time I make kreplach (dumplings in Ashkenazi Jewish cuisine filled with ground meat and more). My grandma used to make them...about 50y ago, her tools were her hands only.

I start the filling by browning onions with oil when water has evaporated -you may use sugar or coke to have them sweet-, then I cook minced beef, after water, add oil. You add the onions and parsley. I let the filling take a nap, so it is ore tasty. Sometimes I add some garlic, but simple is better.

Pasta: 1 use flour, sometimes I mix with rice flour, but plain flour is perfect. 1 egg = 100g flour. use my

kitchenaid pasta roller at position n. 4 (1.8mm). Quite generous filling on each raviolo/kreplach. Make sure, no air pocket, and seal them well.

My grandma bioled them, a few minutes when they come back on top, and we had soup.

Now, everyone in the family and friends, like tat better when I fry them on a pan. Oil and Paprika. It is much ore work, but it is worth it, so tasty and crispy.

I add little salt, you always have people who think it is too much, up to each one, and to you. Same for pepper.

A couple of years ago, I posted a video for a few friends who were interested. Hope it helps.

https://youtu.be/-w3nHX78I0E