Ingredients for 4 people

• 300 g of fresh ravioli
• 100 g of ricotta
• 100 g Prosciutto Toscano PDO
• 50 g mature Pecorino Toscano PDO, grated
• extra-virgin olive Oil Toscano PGI as needed
• pepper to taste

Proceeding

Prepare the pasta for the ravioli with 300 g of flour, 3 eggs and a pinch of salt. Let the pasta rest for at least half an hour, taking care to cover it with a cloth. Meanwhile put the ricotta in a bowl and soften it with a wooden spoon; add the Prosciutto Toscano cut into strips and the grated cheese.

Roll out the pastry not too thin, spread the filling, fold over the pastry and cut out the ravioli, taking care to press the edges to make them adhere. Cook the ravioli in a pot of boiling salted water for about ten minutes. Meanwhile, put the extra-virgin olive oil and some butter in a non-stick frying pan. As soon as it has melted, add the sage leaves and some rosemary. Drain the ravioli and sauté them in the pan; sprinkle with grated cheese.