8 packs of raviolis (tiny pieces of pasta stuffed with a blend of herbes and cheese),
4 thin slices of Bayonne ham,
250g white button mushrooms,
1 handful of arugula lettuce,
3 tbsp. grape seed oil,
1 tbsp. sherry vinegar,
50g shredded Parmesan cheese,
salt and pepper.
Wash and slice the mushrooms. Cut the ham into strips. Peel and chop the shallots. Wash the arugula lettuce, strain and chop it.
On the kitchen board, align the sheets of raviolis and cut them along the dotted lines, using a knife.
Put the oil in a pan or a wok, and drop the shallots and mushrooms in it. Cook 3 minutes, stirring. Season. Add the raviolis and ham, continue cooking for 2 minutes, stirring constantly.
Pour the vinegar, add the arugula and stir. Sprinkle the preparation with grated Parmesan cheese and serve immediately.