Gluten-free homemade ravioli

1. Mix the eggs and oil in a bowl with a fork and slowly sprinkle Universal mix. Use a wooden spoon or your hands to make a flexible dough. Wrap in foil and let rest while preparing the filling and sauce for the ravioli.
2. Cut the bacon into small cubes and fry it in a pan. Add chopped spinach, crushed garlic and let it fry. Mix grated Parmesan into the cooled filling.
3. Fry the onion in oil and add the pureed tomatoes. Let it boil and season with chopped basil, salt, vinegar and sugar.
4. Divide the dough into 2 parts on a floured work surface. Roll out both parts thinly so that they have the same shape and size. On one part of the dough, make piles of spinach filling further apart and cover the free spaces between the filling with water. Place the second dough on the dough prepared in this way and press the dough together in the gaps with the edge of the palm. Cut into squares with a spatula and press the edges of the dough with your fingers so that the filling does not leak out. Boil the ravioli in salted water for about 8 minutes. We take out the finished product and grease it with oil. Serve topped with sauce.

A good tip:
We always put heaps of filling under each other with the same gaps.