Ravioli with Ham Filling

Knead dough ingredients together, form a roll. Wrap in plastic wrap and refrigerate for about 1 hour.

Cut ham into cubes. Rinse mushrooms, chop stem ends. Chop mushrooms. Peel and dice onion. Steam mushrooms and onion in hot fat for about two minutes until soft. Cool down. Add ham, egg and chopped parsley. Season to taste.

Skin, quarter, seed and dice beef tomatoes. Peel the vegetable onion and cut into cubes. Steam in hot fat for about 4 minutes until soft. Add tomatoes, heat. Add finely chopped basil and capers. Season to taste.

Divide dough into thirds, roll each out thinly on floured surface to form a rectangle. Place filling about 4 cm apart on one half of the dough.

Fold other half of dough over filling. Press dough smooth in the spaces, cut out squares.

Make ravioli in salted water with oil for eight to ten minutes. Arrange everything. Sprinkle with chervil leaves and walnuts as desired.

Tip: Pasta dough must always be kneaded extensively. Knead until it is soft, elastic and slightly shiny. After that, it needs to rest for at least half an hour. During this time, the flour swells, the dough then does not stick and can be easily shaped.

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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