The Recipe:
Make a mound with the flour and break the eggs in the centre, seasoning with a pinch of salt. Gradually blend the ingredients with your fingers until the dough is firm and pliable. Then cover the dough with cling film and place it in the fridge to rest for 30 minutes. In the meantime, you can proceed to make the sauce and filling. Place the Negroni Prosciutto Crudo, the eggs, the grated parmesan cheese and a pinch of nutmeg in the food processor. Blend the ingredients until the resulting mixture is smooth and creamy.  

Roll out the pasta dough into a very fine sheet and arrange little heaps of filling on one half of it (at a distance of a few centimetres from each other). Fold over the other half of the dough and cut out the square-shaped ravioli using a pastry cutter. Now wash the turnip tops and boil them in plenty of salted boiling water. Strain the vegetables when tender, but do not throw away the water in which they have cooked. You will use it to cook the pasta.  

In a frying pan, gently fry a garlic clove and the chilli pepper in a drizzle of extra virgin olive oil, add the anchovies followed by the turnip tops. Mix well and after a few minutes, remove from the heat. Blend all the ingredients to obtain a smooth sauce. Boil the ravioli in the vegetable cooking water, strain and add them to the sauce. Garnish with a few chilli pepper rounds and a sprinkling of raw ham ‘powder’.