Reference is stiff dough of sifted flour, 2 eggs and a little water, covered with a cloth and allowed to stand for half an hour. The dough is divided into two parts, do peel of the same size and shape. Ground meat and fry crushed garlic in olive oil for 5-6 minutes, add the white wine, 1 egg, 30 g grated feta cheese "parmesan", finely chopped parsley and garlic, put it pepper and add salt, then stew 15 minutes and the mixture was allowed to cool. On one crust put 1 teaspoon of stuffing distance of 4-5 cm, the dough between the filling is coated with beaten egg and cover with the other crust. The second sheet is pressure on places left without stuffing so that cooking ravioli not open, cut into squares and cover with a damp cloth. Boil consistent parts in boiling salted water, having come to the surface is boiled for 1 minute, withdrawn with latticed spoon, place in a fireproof dish, pour with butter, sprinkle with grated feta cheese "parmesan" and kept in a hot oven until cooked remaining ravioli. Serve very hot swamped with sauce of your choice.