On a clean counter surface pour out 300 grams unbleached all purpose flour Make a well in the center, then add 2 large eggs Use a fork to gently beat the eggs and combine with the flour

To the mixture pour  150 grams sourdough discard 1/2 tsp sea salt Start incorporating small amounts of flour from the sides of the well and gently mix until a rough dough forms Knead the dough until it is formed into a smooth ball Cover in plastic wrap and rest on the counter for at least 30 minutes

Divide the dough ball into two equal parts and set one aside Roll the dough out on the clean counter sprinkled with flour Continue rolling the dough into a large rectangle until your dough is very thin and pliable

Next, make the filling by mixing together 1 1/2 Cups ricotta cheese 1/4 Cup fresh grated Romano cheese 4 strips prosciutto-chopped fine 1 egg slightly beaten 1/4 tsp ground nutmeg salt and pepper to taste

Spoon a drop of filling evenly across the ravioli dough Make sure you are leaving enough space between the filling dollops to seal the edge of the dough Carefully lift the second rectangle of rolled dough off the counter and lay gently across the dollops of filling Cut into shapes ensuring they are sealing, if not, use a drop of water to seal the edges

Bring a large pot of water to a rolling boil and add a pinch of salt Gently add ravioli to the boiling pot of water Cook in water for 5-6 minutes until ravioli is floating and cooked through

Finish as you like and enjoy! Click the link for full recipe and tutorial