Herb Ravioli in Cream Sauce

For the dough: Rinse spinach and puree with a little water in a blender. Strain through a cloth and slowly boil in a pot. Remove from heat and skim off  green liquid. Combine with eggs. Then knead with flour, oil and 1 teaspoon salt to form a smooth, pliable dough. Add a little water or flour if necessary. Shape dough into a ball, cover and let rest for about 30 minutes.

For the filling: Rinse herbs, pluck leaves from stems and blanch in salted water. Remove, drain and mince. Peel and mince shallot and garlic. Heat butter in a pan and fry shallot and garlic. Add herbs, cream cheese and parmesan. Season with salt, pepper and nutmeg.

Knead dough again and roll out with a pasta machine or on a lightly floured surface with a rolling pin. Spoon filling onto half the dough, a teaspoon at a time, about 4 cm (approximately 1 1/2 inches) apart. Fold over the other half of the dough and press between heaps of filling. Cut into square ravioli with a pastry cutter. Boil ravioli in salted water for 4-5 minutes. Remove with a slotted spoon and drain. 

For the sauce: Heat oil in a pan and fry ham. Deglaze with wine. Boil, reduce and stir in cream. Simmer and stir in parsley. Season with salt.