Filling

• heat olive oil in pan
• add garlic and saute for 2 minutes
• add prosciutto and white beans and saute for another 2 minutes
• add parsley
• puree in food processor and set aside
• roll out pasta dough into long strips
  
• roll pasta through until #7 thickness on pasta roller
• use a heart shaped or round cookie cutter to cut shapes out of the dough
  
• place a small amount of white bean puree on one ravioli half
  
• beat egg and water to make an egg wash
• use your finger to put egg wash around the rim of another ravioli half
• press together around the rim sealing the ravioli together
  
• place on a parchment line baking sheet and cover with a dish towel.
  
• boil ravioli in unsalted water for 5 minutes and serve with Jenn's Simple Tomato Sauce and grated Parmigiana Reggiano