Pulse flour, salt, eggs, and egg yolks in a processor to form a dough ball.
Knead dough on a semolina-dusted surface for three minutes until smooth.
Divide dough into eight balls, wrap in film, and chill for 20 minutes.
Pass dough through a pasta machine on its thickest setting ten times, folding between passes.
Reduce machine gauge to number five and run the pasta through again.
Gently fry onion and garlic in olive oil in a non-stick pan.
Add minced lamb and seasoning, cooking for 12 minutes until browned.
Stir in chopped mint, then drain excess liquid and let cool.
Soften onion, carrot, celery, and garlic in oil for five minutes.
Cook tomato purée for six minutes until rich and red.
Add wine, stock, and rosemary, then simmer for 40 minutes until thickened.
Cut 7cm circles from the rolled pasta sheets using a pastry cutter.
Place filling on circles, top with another circle, and seal edges with water.
Boil ravioli in salted water for 4 minutes.
Serve ravioli topped with sauce and parmesan shavings.