1/4 C romano cheese 4 slices of bread (crust removed and moistened with water) 2 eggs
Sautee onions in oil until translucent. Add meat and seasonings. Cook meat until it is no longer red. Do not brown the meat. Transfer to mixer. Add the rest of ingredients and blend until texture is fine. Set in fridge for at least an hour or over night.
Pasta 3 eggs 1 1/2 C flour pinch of salt
Add ingredients into a mixer and pulse until a ball is formed. Remove from mixer and separate into two parts. Cover the unused dough to prevent hardening. Roll out the second half into a rectangle (as thin as possible) With an ice cream scoop place about 5 scoops of filling down the long side of the dough. Fold pasts over filling and using you hands, press around the meat filling to seal. Cut dough into squares. Use a fork to press down edges. Poach for about 10 minutes (depending how thin dough was rolled) remove from water and top with your favorite pasta sauce.