For the filling, heat the oil and fry the mince for 4 minutes. Add shallot and garlic, cook for about 3 minutes until shallot is soft.
Add flour and paradeis pulp and heat for 1 min., then add paradeis, beef broth, celery and basil. Season with salt and pepper to taste.
Simmer the mixture on a low heat for 20 min.
For the ravioli, soften the potatoes for about 10 minutes.
Mash the potatoes. Stir in the yolks and oil, season, add the flour and knead everything together to form a dough.
On a floured surface, divide the dough into 24 parts and form flat round cookies. Place the filling on the center of each cookie, fold them into a crescent shape and press the edges together with your fingers.
Melt the butter in a frying pan and bake the ravioli in it for about 8 minutes until golden brown, turning once to the other side. Garnish with basil and serve hot.