Ravioli Saltimbocca style

Ingredients for 6 servings:

• 250 g flour
• 250 g durum wheat semolina
• 2 eggs
• ½ tsp salt
• 1 tbsp olive oil
• 2 tbsp water, more if necessary
• 250 g ricotta
• 1 clove(s) garlic
• 10 sage leaves
• 200 g ham (prosciutto)
• 150 ml vegetable stock
• 100 g processed cheese
• 200 ml cream
• 200 g Parmesan, sliced
• 1 pinch(s) of salt and pepper
• 2 tsp olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Ham and sage sauce

Knead the flour, durum wheat semolina, eggs, olive oil, water, and salt into a firm pasta dough. Place the dough in a freezer bag and refrigerate. Meanwhile, heat 1 teaspoon of oil in a pan. Add the diced prosciutto and fry. Mix the ricotta, 100g Parmesan cheese, ham, and garlic with pepper and salt until smooth. Roll the dough out into two thin sheets with a little flour. Place a heaped teaspoon of the ricotta mixture every 5cm on one sheet. Place the second sheet on top and cut out circles using either a ravioli cutter or a glass. Carefully loosen the remaining pasta dough around the circles and roll out and fill again until both are used up. The ravioli cutter seals the edges directly. If you have cut out the circles with a glass, press the edges in with the tines of a fork. If you plan to eat the ravioli later, you can lightly flour them and stack them on a plate. This will prevent them from sticking together in the fridge. Bring salted water to a boil. For the sauce, sauté 1 teaspoon of oil with finely chopped sage leaves. Add the cream, vegetable stock, and cream cheese. Season with salt and pepper and simmer for 5 minutes. Add the ravioli one at a time to the boiling water and cook for 5-7 minutes. You’ll know the ravioli are done when they float to the top and become opaque. Rinse the pasta and transfer to a plate. Pour the sauce over the pasta and sprinkle with Parmesan cheese.