Raviolo with Ham and Ricotta Filling in Sage Butter

Pasta Dough

1. Pour the flour onto a clean work surface and form a well in the center.
2. Add one egg for every 100 grams of flour, along with a pinch of salt.
3. Whisk the eggs gently into the flour.
4. Knead until the dough is smooth and elastic, for about 5–10 minutes.
5. Cover and let rest for 20–30 minutes.
6. Roll out the dough very thinly with a rolling pin or a pasta machine, stopping about two to three settings before the thinnest level.

Ham and Ricotta Filling

1. Place the finely chopped traditional Berger ham in a bowl.
2. Roughly chop the capers and add them.
3. Finely grate the zest of one lemon over the mixture.
4. Fold in the ricotta, mix well, and season lightly with salt and black pepper.

Shape the Ravioli

1. Use a glass or ring cutter to cut the rolled dough into circles, about 10 cm in diameter.
2. Place 1 tablespoon of the filling in the center of each circle.
3. Form a small indentation and carefully slide an egg yolk into the hollow.
4. Top with a second dough circle, pressing the edges firmly together.
5. Seal with a fork to prevent leakage.

Sage and Ham Butter Sauce

1. In a large skillet, heat the butter with a drizzle of olive oil.
2. Add finely diced Berger ham and fry until crisp.
3. Add the sage leaves and capers; sauté briefly.
4. Add a splash of pasta water to emulsify into a glossy sauce—add a touch more butter if needed for richness.

Cooking and Assembly

1. Gently drop the ravioli into a large pot of boiling salted water and cook until they float to the surface.
2. Transfer directly to the sage and ham butter and toss gently to coat.
3. Serve immediately with freshly grated Parmesan and, if desired, a few crisp sage leaves for garnish.