Filled Pasta Parcels

For the dough: put the rice flour, cornflour, potato flour, xanthan gum and salt into a food processor, then pulse to mix.

Add the eggs and oil and blend until well combined.

Turn out and knead a little to bind and form a dough, then wrap in cling film and rest for 30 minutes.

Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.

Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.

Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta.

You can also roll the dough by hand using a rolling pin but you'll need to roll the pasta sheets really thinly.

Place on a tray dusted with cornmeal to dry a little until ready to cook.

For the filling: heat the oil in a frying pan. Add the onion and cook for a few minutes until softened.

Add the beef, salt, and pepper and cook, stirring, for about 10 minutes, breaking up the meat with a fork, until the meat is brown and the juices have evaporated.

Add the wine, bring to a simmer, and cook for 2-3 minutes until the wine evaporates. Remove from the heat and cool slightly.

Put into a food processor and pulse until chopped. Add the eggs, olives and breadcrumbs and pulse just until blended. Put into a bowl, cover, and chill for at least 1 hour.

Roll out 1/2 of the dough thinly on a lightly floured surface into a rectangle. Cover with cling film while you roll out the remaining piece of dough in the same way.

For the egg wash: beat together the egg and water.

Brush 2 sheets of dough with the egg wash.

Place teaspoonfuls of the filling on 1 egg washed dough sheet, about 2.5cm|1" apart. Cover the filling with the other sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pastry wheel. Seal the edges.

Bring a large pan of salted water to a boil. Carefully lower the ravioli into the pan in batches, then return the water to a boil. Cook for 4-6 minutes, until the ravioli float to the top and the filling is hot.