Roll out the sheet of pastry and cut it into 5 cm squares.
Prepare the filling by mixing the ricotta with the rocket pesto until a homogeneous mixture is obtained. Place the filling on the pastry and make the cappellacci.
Separately, julienne the aged raw ham and roast it in a pan.
Cook the cappellacci in plenty of salted water, drain and sauté in a pan with the previously roasted ham, butter and 30g of Parmigiano Reggiano.
Plate and garnish with a fresh rocket leaf.