Ravioli

Place the organic semolina on a work surface and form a mound; in the center of this make a well and add the eggs and salt. With a fork, beat the eggs, mix with the organic semolina and then knead vigorously until you get a smooth and compact dough. Seal it with plastic wrap and let it rest at room temperature for 30 minutes.

Meanwhile, combine the prosciutto, parmesan, milk and a spoonful of ricotta in a blender. Pulse smooth and then add the mixture to the rest of the ricotta, stirring until everything is mixed well to make the filling.

After resting it, roll the dough out on the work surface with a rolling pin. To roll out a perfect egg pasta sheet, the secret is to start from the center, sliding the rolling pin in all directions towards the edges to obtain a uniform sheet. To turn it, wrap it on the rolling pin and rotate it 90°. Continue to roll out until you reach a thickness of 1/8 inch thick.

Use a serrated dough wheel to cut each sheet into strips of about 2 ½ inches wide; arrange the filling in small balls on top, spacing them 1/2- 2 inches apart. Cover with a second strip of the dough and, pressing with your fingertips, seal the dough around the filling so that all the air escapes.

Using a dough wheel, cut the ravioli, place them one by one on a floured work surface, and continue until all the ingredients are used up.

Cook the ravioli in boiling water for only a few minutes or until just cooked through, then drain and toss with the melted butter, sage and grated parmesan cheese.

CURIOSITY

Ravioli are a typical, plumply filled, Italian pasta.  It is said that their origins date back to the 12th and 13th centuries when their popularity spread from the city of Genova to Parma. Boccaccio mentions them in the Decameron, while describing the delicacies of the imaginary place Paese della Cuccagna.

Ravioli can be round or square, with a filling usually made with ricotta, spinach and nutmeg or with ham or meat. Serve in soup, with sauce of choice, or simply melted butter.