Steps

• Pour the flour into a mound on the work surface and create a well in the center.

  Pour the eggs into the well and start to beat them with a fork, then gradually begin to collect the surrounding flour until the mixture becomes firmer. At that point, begin kneading by hand more vigorously to obtain a smooth and homogeneous dough.

  Cover the dough with a cotton cloth or wrap it in food plastic wrap and let it rest at room temperature for about 30 minutes.

  

• For the filling, place the slices of cooked ham in a blender and puree them.

  In a bowl, simply mix the ricotta with the blended ham.

  I did not add salt or parmesan as the ham is already very savory, but you can season this filling as you prefer.

  

• After the resting time, roll out the dough with a pasta machine or rolling pin, then cut squares with a knife.

  

• Transfer the filling into a piping bag and fill all the squares with a portion of the filling.

  Start closing the parcels by pinching with your thumbs the two ends to form a triangle, and then the other two ends to create our parcel.

  

• Seal well the tip of the parcel and the sides so that the filling does not spill out during cooking.

  Proceed in the same way until you have finished closing all the parcels.

  

• Thaw the peas by cooking them for about ten minutes in boiling water, then drain them, let them dry, and transfer them to a high-sided glass.

  Add a drizzle of oil and a pinch of salt.

  

• Blend with an immersion blender until you obtain a smooth and homogeneous cream. Set aside.

  

• Cook the ham parcels in plenty of salted boiling water.

  When they rise to the surface, cook them for an additional two minutes, then drain them and place them in a pan with melted butter and sage, let them flavor, then serve them on a plate on a bed of pea cream.

  Flavor with a bit of melted butter and serve very hot.