Ingredients:
For the Pasta:
3 eggs
300g flour
10g white wine
For the filling:
150g frozen Swiss chard and spinach
½ clove of garlic, chopped
2 small sprigs of marjoram
100g ricotta cheese
1 beaten egg
50g grated Parmigiano Reggiano
70g Parma Ham, minced
For the walnut pesto:
200g shelled walnuts
½ clove garlic
Marjoram
Salt
50g breadcrumbs soaked in milk
Extra Virgin Olive Oil
Parma Ham slices, to garnish
Method
1. For the pasta, mix all the ingredients and knead until the dough is elastic and stretchy. Cover with cling film and store in a cool place for 30 minutes. Quickly cook the Swiss chard and spinach in a pan only with the water remaining from rinsing. Once cooked, wring it out and chop finely. Add the garlic, marjoram, ricotta cheese and egg and mix well. Finish with grated Parmesan and minced prosciutto. Add salt to taste.
- Roll out a thin sheet of pasta and cut squares of about 6 cm per side. On each square, arrange a knob of filling, then fold the pasta to form a triangle and seal the edges. Arrange the raviolis on trays covered with dish towels.
- For the walnut pesto, peel the walnuts after blanching them, then pound them in a mortar with garlic, marjoram and crumb. Salt and add the necessary oil to make a creamy and smooth pesto. If too hard, add a couple tablespoons of boiling water.
- Cook the raviolis in salted boiling water, drain and dress with the walnut pesto. Garnish with Parma Ham.