Italian ravioli dish with fresh rocket risotto filling

Step 1

Mix flour, semolina, eggs, wine, 1/2 teaspoon salt and 1 tablespoon oil to form a dough and knead well with your hands. Wrap in a damp cloth and let rest for 30 minutes.

Step 2

Wash the rocket, toss dry, put some beautiful leaves aside, finely chop the rest. Dice the ham and fry briefly in a large saucepan without oil. Add the rocket. Stir in the ricotta and tomato paste, season with salt and pepper. Add some milk or breadcrumbs if necessary.

Step 3

Grate the parmesan.

Step 4

Bring heavily salted water to a boil in a large saucepan.

Step 5

In the meantime, quarter the pasta dough, use a pasta machine or a rolling pin on a large floured work surface to roll it out very thinly into four equally long strips.

Step 6

Place part of the filling in walnut-sized piles on two of them.

Step 7

Spread a thin layer of water on the dough around the fillings. Place the two other sheets of pastry on top. Cut out slices with a glass. Press the edges firmly on. Do the same with the leftover dough.

Step 8

Let simmer in very slightly boiling salted water for about 5 minutes. Sprinkle the ravioli with parmesan and drizzle with the remaining oil. Serve with the laid back rocket leaves.