Prepare the base for the filling: Finely chop the carrot, celery, and onion. Heat about 3 tablespoons of extra virgin olive oil in a large pot, add the chopped vegetables, and sauté gently until softened. Add the ground meat and brown it over high heat.
Simmer the sauce: Pour in the white wine and allow the alcohol to evaporate completely. Add the tomato purée, reduce the heat to low, and let it simmer for about 30 minutes until the sauce has thickened. Remove from heat, let it cool completely, and set aside.
Make the pasta dough: Meanwhile, sift the flours onto a clean work surface and form a mound with a well in the center. Crack the eggs into the well and add a pinch of salt. Whisk the eggs with a fork, gradually drawing in the flour from the inner walls. Once the dough comes together, knead by hand for about 10 minutes until smooth and elastic.
Rest the dough: Place the dough in a bowl, cover it with plastic wrap, and let it rest at room temperature for at least 30 minutes.
Shape and fill the ravioli: Roll out the rested dough onto a lightly floured surface into thin sheets (sfoglia). Portion teaspoon-sized dollops of the cooled meat filling evenly across the dough. Cover with a second sheet of pasta (or fold the sheet over), gently press around the filling to expel any trapped air, and cut into ravioli using a pasta wheel or stamp, ensuring the edges are firmly sealed.
Cook and serve: Bring a large pot of salted water to a gentle boil. Cook the ravioli for about 4 to 5 minutes. Gently remove them with a slotted spoon, toss with the prepared tomato meat sauce, and finish with a drizzle of fresh extra virgin olive oil. Serve immediately.
