Heart-Shaped Ravioli with Ricotta and Speck Filling

In a bowl, combine ricotta cheese, speck, Parmigiano-Reggiano, fresh parsley, and salt.

Stir together until ingredients are well combined.

Beat eggs into the all-purpose flour. Add water if necessary to achieve a smooth dough, but not too soft.

Wrap the dough in plastic wrap and let it rest for about 30 minutes.

Roll out the dough into a 5 mm thick circle.

Using a heart-shaped cookie cutter, cut out large hearts.

In the center of half of the hearts, place a teaspoon of filling.

Gently brush the edges with some water and cover with the other half. Press down the edges to seal them together. Use a fork to press down more firmly.

Bring a pot of water to a boil and cook the ravioli for about 5-6 minutes.

Drain and dress them with tomato sauce. Sprinkle the top with fresh parsley and more cheese.