for 4 person

Cured ham

	oil for frying
150 g	cured ham in slices

Filling

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
400 g	double cream cheese (e.g. Filona)
100 g	Parmesan by the piece, finely grated
a little	pepper

To shape

4 roll	rolls of pasta dough (approx. 500 g)
	water, for brushing

Ravioli

salted water, boiling

To serve

80 g	butter, cut into pieces
3 sprig	sage, leaves torn off

How it's done

Cured ham

Heat a dash of oil in a non-stick frying pan. Add the cured ham in batches, fry until crispy. Remove and drain on paper towels.

Filling

Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Remove, transfer to a bowl, allow to cool slightly. Add the cream cheese, parmesan and pepper. Set aside 3 slices of the cured ham, finely chop the remainder, add, mix well. Set aside the remainder of the cured ham. Divide the filling into 4 equal portions.

To shape

Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 7 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out the ravioli using a round, fluted cutter (approx. 7 cm in diameter), place on a sheet of baking paper. Make more ravioli using the remainder of the dough and filling.

Ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside approx. 50 ml of the cooking water.

To serve

Place the butter and sage in a wide pan, heat until the butter foams and smells slightly nutty. Add the ravioli and reserved cooking water, heat through for approx. 1 min. Plate up the ravioli with the sage. Tear the reserved cured ham into pieces and spread on top.

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