1.  To prepare dough, place flour and salt in food processor. Add egg and oil and pulse until combined. If dough is too dry, add a little water. Let dough rest about 30 minutes. Cut dough in half and roll out with a pin or pasta sheeter. Yields two sheets.

2.  To prepare filling, sauté onion over medium low heat until golden and caramelized, about 20 minutes. Add lamb and salt and sauté until lamb is browned. Add garlic and chopped herbs and sauté until fragrant, about 3 minutes. Set aside to cool, then mix in goat cheese thoroughly.

3.  While filling cools, prepare curry sauce. Heat oil in saucepan over medium heat. Add onion and sauté until translucent. Add wine and sugar and cook until wine evaporates. Add remaining ingredients and simmer over medium heat until sauce reduces by half.

4.  Drop filling, one tablespoon at a time, across bottom pasta sheet. Brush egg wash between each dollop of filling. Place remaining layer pasta on top and press firmly around filling to create the ravioli. Cut into whatever shape preferred and crimp edges so they stick together.

5.  Bring a pot of salted water to a boil and cook ravioli 3 minutes, or until they float and are tender. Serve smothered in curry sauce.

Note: Double zero flour, also known as doppio zero or 00 flour, is a finely ground Italian flour commonly used to make pasta and pizza dough. In Italy and other parts of Europe, grind sizes vary from double zero to two. Double zero is the finest grind, and two is the coarsest