Ravioli with fig and Parma ham filling and blue cheese sauce

Ingredients for 4 servings:

• 150 g flour
• 150 g durum wheat semolina
• 3 eggs
• 1 tbsp oil
• 1 tsp salt
• Flour for the work surface
• 1 egg yolk for brushing
• 80 g fig(s), dried
• 100 g Parma ham
• 100 g crème fraîche
• 30 g Parmesan
• 150 ml dry white wine
• 250 ml whipped cream
• 200 g blue cheese
• 1 pinch of nutmeg
• salt and pepper
• 1 tbsp butter
• 1 handful of arugula
• Parmesan (Parmesan shavings)

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

First, prepare the dough for the ravioli. To do this, thoroughly knead the flour and durum wheat semolina with the eggs, oil, and salt until smooth. Then let the dough rest briefly. Dust the work surface with flour and roll out the dough very thinly. Alternatively, you can also use a pasta machine. Simply feed the dough through the pasta machine until it is the right thickness. Now you can either cut out the ravioli using a cutter – I used a glass with a diameter of about 7 cm – or you can spread the filling on a rolled-out sheet of pasta, then place a second sheet on top and then cut out the ravioli. I prefer the first option. For the filling, chop the Parma ham into small pieces and sauté briefly in butter in a pan. Then, puree the Parma ham, diced figs, Parmesan cheese, and crème fraîche using an immersion blender. Season the filling to taste. Add a little salt and a good pinch of pepper. Spread just under a teaspoon of the mixture onto the ravioli dough (depending on the size of the ravioli). Brush the edges with egg yolk and join the second layer of pasta dough to the bottom layer. If desired, trim the edges with a ravioli wheel. This is purely for aesthetic purposes. Place the finished ravioli in boiling salted water. If the dough is thin, they should be cooked through after two to three minutes. It’s best to make a test ravioli beforehand. For the sauce, add the white wine to the pot and let it boil briefly. Then add the cream and bring everything back to a boil. Reduce the heat, add the diced cheese to the pot and melt, stirring constantly. Season with plenty of pepper and a pinch of nutmeg. If desired, thicken the sauce a little more with cornstarch. Pour the sauce onto the plate, place the ravioli on top, drizzle with some more sauce and garnish with a few arugula leaves and the Parmesan shavings.