Knead flour, eggs, 1 tablespoon of oil and 1 pinch of salt to a smooth dough and let it rest in a cool place covered with foil for about 1 hour. In the meantime peel and finely dice the onion and garlic. Wash and clean the carrots and celery and cut them into fine cubes. Heat the remaining oil in a pot and sauté the onion in it until golden brown. Add minced meat, carrots, celery and garlic and fry over medium heat.
Stir in tomato paste, add tomatoes and bay leaf. Let it boil down for about 30 minutes until all the liquid is reduced. Season to taste with salt and pepper. Then let it cool down a little. Roll out the ravioli dough thinly on a floured work surface and cut into 4 pieces. Place a sheet of dough on a ravioli board and fill bolognese into the cavities. Brush the dough with water. Place a pastry sheet on top, press down and remove excess dough. Remove the ravioli. (Results in about 24 ravioli.) Bring salted water to the boil and cook the ravioli for about 6 minutes.
Place a sheet of dough on a ravioli board and fill bolognese into the cavities. Brush the dough with water. Place a pastry sheet on top, press down and remove excess dough. Remove the ravioli. (Results in about 24 ravioli.) Bring salted water to the boil and cook the ravioli for about 6 minutes. In the meantime, heat the remaining bolognese with stock, stir in parmesan and refine with cream. Arrange the ravioli on plates and pour the sauce over them