Le Moulis Pyrénnées, spinach and Iberian ham ravioli

Ingredients

Preparation

Chop the garlic and cook gently with the pine nuts in a little olive oil until golden brown. Cook for 2 or 3 minutes stirring until the spinach is soft. Remove from the heat and, when it is warm, add the chopped ham. Season with pepper and mix thoroughly. For the wine reduction, place the wine and sugar in a saucepan and cook until it has the consistency of syrup or until it reaches 110ºC.

Assembly: On a silicone mat, place 4 slices of cheese and, in the centre of each, a spoonful of spinach, leaving at least one centimetre clear around the edges. Cover with the remaining slices and place under the grill of the oven for a couple of minutes, or until the top layer of cheese is melted forming the ravioli.

Note: If you have a serrated pastry cutter, cut out the ravioli once cold. The wine reduction can be kept out of the fridge for a long time.

Tip: You can also fill the Moulis "ravioli"? with baked vegetables, or mashed potato and nuts.