Prosciutto Filled Ravioli

Dough:
2 1/4 C. flour

3 eggs

pinch salt 

Stuffing:
10 oz. lean ground beef

7 oz. Prosciutto in one piece

3 oz. ricotta cheese

2 oz. dry breadcrumbs

fresh parsley large bunch

2 oz. cream

1 medium onion

2 garlic cloves

2 T. olive oil

Salt and freshly ground pepper

Nutmeg to taste

Dressing:
4 T. olive oil

crushed red pepper to taste

2-3 garlic cloves 

6 T. pecorino cheese

Prepare the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.

In the meantime, prepare the dressing:

Combine the oil, chili pepper, sliced garlic in a small bowl. Let rest until needed.

Prepare the filling:
Dice the meats. Chop the onion and the garlic. Place them in a skillet with the olive oil. Sauté over moderate heat until translucent. Increase the heat and add the beef and sauté for 5-6 minutes. Remove from heat and add the remaining ingredients. Season with pepper and nutmeg.

Transfer the mixture and any liquid to a food processor. Process until it is smooth. Season. Set aside and roll out the pasta very thinly either with a rolling pin or a pasta machine.

Cut the dough into 4 inch/10 cm wide strips. Use a teaspoon and drop small mounds of filling at 2 inch/5 cm intervals. Moisten the edges of the pasta. Fold the pasta over and press between the mounds with your cut hand. Cut between the mounds with a pasta wheel. Press the edges together to seal. Let them rest on a floured kitchen towel for an hour, rotating the pieces 2 or 3 times.