Stuffed pasta candies with vegetarian ragout

500 g all-purpose flour, 3 eggs, 1 glass of water

For the filling:

100 g mixed seasonal vegetables (boiled), 300 g meat of choice (beef, veal, pork), already cooked, 100 g Parmigiano Reggiano, 1 egg

For the sauce:

2 garlic cloves, 2 chopped onions, a handful of fresh chopped herbs, 400 g mixed seasonal vegetables, 100 g tomato puree if available in the pantry, oil, salt and pepper to taste

Place the flour in a mound on a work surface, add the egg and begin kneading, gradually adding the water until obtaining a soft and smooth dough. Form a ball, wrap it in plastic wrap and let it rest in a cool place for one hour. Meanwhile, prepare the filling by grinding the different types of meat, which can come from boiled, roasted or other previously prepared dishes, together with the boiled vegetables, Parmigiano Reggiano and egg. Once a compact and homogeneous mixture is obtained, cover it and let it rest at room temperature. Take the dough again, roll it out into a thin sheet with a rolling pin and cut strips approximately 8 cm high. Place a teaspoon of filling every 6 cm along the lower part of the pasta strips and fold the upper part over to cover the filling with the pasta, pressing the edges well so they do not open during cooking. Cut the strips at equal distances and pinch the pasta on both sides of each filling to obtain candies. Arrange on a floured surface and let rest. For the sauce, sauté the garlic cloves and finely chopped onion in extra virgin olive oil in a large pan, remove the garlic when it begins to brown and add all the seasonal vegetables cut into small pieces. Cook over high heat for 5 minutes, then lower the heat. Meanwhile, boil plenty of salted water, add the candies and cook for 7-8 minutes. Drain and add the candies to the pan with the sauce, finishing cooking for a couple of minutes. Serve very hot, with a drizzle of extra virgin olive oil and a sprinkling of pepper and Parmigiano Reggiano.