Instructions: Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine. Set aside.

In a Dutch oven, heat the olive oil over high heat and add the onion. Cook for a few minutes, until it is softened and golden brown, then add the sausage and beef. Season with salt and pepper and cook until the meat begins to brown. Stir in the crushed tomatoes and their juices, as well as the hot pepper. Cook over medium heat for 15 minutes, stirring to meld the flavors and make sure the meat is cooked all the way through.

Divide the sauce into 2 equal portions. Into 1 portion, add the eggs and cheese and stir to make a homogenous mixture. Allow this portion of the mixture to cool completely. Transfer the non-egg portion of the mixture to a saute pan.

Cut the pasta sheets into 4-inch squares and place a heaping teaspoon of the mixture with egg and cheese added in the center of each square. Fold each square over on itself to form a rectangle, and seal the edges with finger pressure.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the packets in the boiling water for 4 minutes, then drain, and add to the saute pan with the ragu. Toss over high heat for 1 minute, then serve, divided evenly among 6 warmed pasta bowls, topped with grated cheese.

This recipe yields 6 servings.

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