Steps

• Pour the flour in a mound on the work surface. Create a hole in the center where you will pour the two cracked eggs.

  Start beating the eggs with a fork and then begin to incorporate the surrounding flour.

  As the mixture becomes more consistent, start kneading by hand, more and more vigorously until you get a smooth and homogeneous dough.

  Wrap it in plastic wrap and let it rest for about thirty minutes at room temperature.

  

• Place the slices of cooked ham inside a blender or a tall-rimmed glass, and blend until you get a smooth puree.

  

• Boil the potatoes in water, when they are soft, drain them and mash them to make a puree.

  Pour everything into a bowl, add the cooked ham and the grated Parmigiano Reggiano.

  

• Adjust the salt and then mix to combine all ingredients.

  

• Take the dough, remove the plastic wrap, and roll it out with a pasta machine to thickness 7.

  

• Place small heaps of filling on the first sheet, well-spaced from each other.

  Cover with the second sheet and seal the edges well.

  

• Cut the ravioli with a fluted wheel, a knife, or a cutter, as you prefer.

  Place the cut ravioli on a lightly floured tray and keep them in a cool, dry place until it’s time to cook them.

  

• Prepare a pot of water. Bring it to a boil and then salt to taste.

  Drop the ravioli in, when they are cooked, drain them and pour them directly into the pan where you have melted the butter with sage.

  Serve piping hot.