Preparation

For the pasta:
Pile the flour onto a work surface, make an indentation with your finger and fill it with the beaten eggs. Mix it all together with your hands until the dough is soft and compact. Roll out the pasta dough into strips approximately 10 cm long using a pasta machine.

For the filling:
Peel the figs and cut them into small pieces, then put them in a bowl with the ricotta and grated parmigiano cheese. Mix well and season with salt and plenty of pepper.

Now take the pasta dough and put teaspoons of the filling on top, spaced out about 5/6 cm from each other. Brush around the spoonfuls of filling with the beaten egg, then fold the strip of pasta dough inward to cover the filling. Press down lightly so the air can escape, and the pasta is properly sealed. Now all you have to do is make the ravioli shape with the help of a round pastry cutter!

Boil your ravioli in lots of salted water for 2/3 minutes, then lift them out with a slotted spoon. Fry them quickly in a pan with melted butter and serve.
Arrange 5/6 ravioli per plate and cover them creatively with Parma ham.