Goat Cheese Ravioli Filled with Fig, Rosemary Honey Butter and Prosciutto

Using the pasta flour, eggs, water and salt, knead a smooth, non-sticky dough, if the dough is sticky, knead in a little pasta flour. Let the dough rest for about 30 minutes in a bowl covered with a clean kitchen towel.

It is best to roll out the pasta dough with a pasta machine into sheets that are not too thin (thickness 6 of 9 is sufficient for my pasta machine). Cut out round shapes with a glass or a pasta cutter. Place a teaspoon of filling in the middle of the ravioli, close it and press the edges with a fork. Keep doing this until all of the batter and filling has been used.

Place the filled noodles on a baking sheet lined with baking paper and sprinkled with pasta flour, so they come off better afterwards and do not stick. If the pasta is not to be cooked directly, cover the tray with a clean kitchen towel. The noodles taste best when they are freshly prepared.

Bring the water to the boil in a large saucepan. When the water boils, add the pasta and turn the temperature down. The water should only simmer, not boil, otherwise the pasta will rise. Cook the pasta for approx. 3-5 minutes (depending on size), when the pasta comes back to the surface, it is done. To serve, place the ravioli on a deep plate, garnish with rocket, sprinkle with prosciutto, Parmesan and 1 piece of fig.

In the meantime, prepare the filling. Chop the parsley and chives. Finely puree the ricotta, goat's cream cheese and the finely chopped figs with a hand blender, season with salt and pepper. Grate the Parmesan and set aside.

Use a large pan for the sauce and cover the bottom with water. Then add the butter, honey, salt, pepper and rosemary. The whole thing should boil until the end and lower the temperature. This is how the honey can caramelize.

Then arrange everything nicely with a few rocket leaves, a little rosemary, the ham and a few grated Parmesan.