Buffalo Ricotta Ravioli with Zucchini, Prosciutto and Mascarpone

Prepare the dough by working the flour with 2 eggs and water, knead until you get a smooth and homogeneous texture, and let it rest covered by a towel for 30 minutes. Meanwhile prepare the filling: Mix the egg yolk with the ricotta, add a pinch of nutmeg and salt q.b. Roll out the dough and form sheets of about 3 mm thick; with a teaspoon distribute dollops of ricotta over them, cover with another sheet, and with thumbs and fingers press around the filling to let the air out and cut many squares of equal size. Check the zucchini and cut them in half, remove the flesh and cut central strips. In a frying pan with the olive oil saute the onion sliced thinly, add the ham cut into strips and saute for a minute and then add the zucchini and chopped marjoram, salt and cook covered for about 10 minutes, if necessary together with a little water. Cook the ravioli in salted water; meanwhile, toast the pine nuts in a frying pan, drain preserving a little of the cooking water and pour into the pan with zucchini. Add the mascarpone cheese, grated Parmesan cheese, a little cooking water and pine nuts. Mix well and, if you like, add a sprinkling of freshly ground pepper.