Pork ravioli

Made pork ravioli a few weeks ago. It was pretty good: I was pleased with the result. Here's what I did:
The pasta sheets.
The filling:

• 300g lean pork mince


• 3 crushed garlic cloves


• splash of white wine


• 50mls pure cream


• salt and white pepper


• fresh basil leaves


• splash of verjuice

Brown the mince in a pan with the garlic. Add the wine and cook until it is mostly evaporated. Cool, and transfer to a food processor. Add the cream gradually and process until mixture is smooth and still not too wet. Add basil leaves and salt and pepper to taste: process. Add verjuice only if the mixture is too bland. It can't be too flavoursome though.

Cut your pasta sheets into medium-sized rectangles. Put a blob of mixture on one end: fold over and pinch the sides to seal. Flour them well and refrigerate until dinnertime. When you're ready to go, boil up a giant vat of salted water. Insert ravioli in batches, stirring so they don't stick together. They should take about 8 minutes or a bit less.

Drain well and serve up immediately. I made a quick sauce of brown butter and sage leaves to toss the ravioli in.