Beef Filled Ravioli with Pea Sauce

For the ravioli: Mix the pastry flour, eggs and oil with 1 teaspoon salt and knead into a smooth, pliable dough. Add a little water or flour if necessary. Shape the dough into a ball and cover for about 30 minutes. Let rest.

For the ravioli filling: Rinse mushrooms and chop finely. Peel and chop the onion. Heat 1 tablespoon of oil in a pan. Sauté onion until soft, add mushrooms and cook, stirring constantly over medium heat until the liquid has evaporated. Transfer from the pan to a bowl and allow to cool until lukewarm. In the pan, use the remaining oil to brown the meat. In the bowl, mix the mushrooms, onions and ground beef with cream cheese. Season to taste with salt, pepper, and nutmeg.

Knead the dough again and roll out thinly, as thin as a kitchen knife, with a pasta machine or on a lightly floured table. Cut the dough into 8 cm (approximately 3 inch) circles. Place a small amount of filling on the top half of the circles. Fold the circle in half, enclosing the filling and press to seal the edge well. 

For the pea sauce: Rinse and thinly slice the celery. Peel the shallots and garlic and chop finely. Sauté shallots and garlic in butter. Add celery and sauté. Add peas and season with salt and pepper. Deglaze the everything with the vegetable broth and lemon juice. In a separate bowl, mix a little bit of cold water with cornstarch. Add cornstarch into the sauce and bring to a simmer. Keep sauce warm.