In a medium-sized bowl, pass the Prosciutto Cotto Gran Biscotto Rovagnati through a meat grinder. Combine the Prosciutto Cotto Gran Biscotto Rovagnati with all the remaining ingredients, and mix until all are well combined.

In an electric mixer fitted with a dough hook, combine flour and oil, adding the whole eggs one at a time, and continuing to mix until it forms a ball. Sprinkle some flour on a wood work surface, and knead the dough until elastic and smooth.

Wrap the dough in plastic wrap and let it rest for about 30 minutes. Cut the ball of dough in half, and cover the rest. Dust the work surface and dough with flour.

Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting.

Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and continue, until the machine is at its narrowest setting.

The dough should be about 1/8-inch thick. Dust the counter with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Put the filling about 2-inches apart on half the sheet of pasta.

Fold the unfilled half over the filling, and with your fingers, gently press out air pockets around each mound of filling.

Use a round mold to cut each pillow, checking to ensure they’re well-sealed; set aside. Cook the ravioli in a large pot of boiling, salted water for 5 minutes.

Lift the ravioli from water with a large strainer, and combine with tomato sauce. Add some grated Parmigiano Reggiano, and serve.