Cookbook

Suggested by Jessica Jouan,
for 4 people.

For the ravioli dough
● 400 grams flour
● 4 tablespoons olive oil
● ½ teaspoon salt
● 4 eggs 

Preparing the dough
1. Slightly beat the eggs and add to them the flour, olive oil and salt. Knead until the dough is smooth but firm. 
2. Flatten the dough using a pasta maker or a rolling pin. Use extra flour to prevent the dough from sticking.
3. Crop circles (approximately14 cm in diameter for large raviolis and 8 cm in diameter for smaller raviolis) and set aside.

For the stuffing
● 2 slices of Serrano (or ham), cut into small strips
● 150 grams/ 5 oz fresh goat cheese
● 4 teaspoons honey
● 1 teaspoon summer savory
● ½ tsp white pepper
● ½ teaspoon salt

Preparing the stuffing
1. In a bowl, crush the fresh goat cheese and add the honey. Microwave the mixture for 10 seconds. Add the summer savory, salt, pepper and Serrano. Mix all ingredients. 
2. Place the equivalent of a tablespoon of the stuffing in the center of every two the dough circles. Moisten the edges of the circle containing the stuffing and close with an empty pasta circle. Exert slight pressure on the edges of each ravioli to seal. 
3. Boil a large pot of water, add the raviolis and cook for 6 minutes. 

Courtesy of Tartine Jeanne.