In a bowl combine, Ricotta Cheese (250 gram), Speck (70 gram), Parmigiano-Reggiano (4 tablespoon), Fresh Parsley (1 teaspoon), and Salt (1/4 teaspoon).
Stir together until ingredients are well combined.
Prepare the dough by beating Egg (2) into the All-Purpose Flour (200 gram). Add Water (1 tablespoon), if necessary. You need to get a smooth dough, but not too soft. Wrap it in plastic wrap and let it rest for about 30 minutes.
Roll out the dough into a 5 mm circle, then using a heart-shaped cookie cutter, cut out big hearts.
In the center of half of the hearts, place a teaspoon of filling,
Gently brush the edges with some water and cover with other half. Press down the edges so they seal together. With a fork, press down more.
Bring a pot of water to a boil and cook your ravioli for about 5-6 minutes.
Drain and dress them with Tomato Sauce (to taste). Sprinkle the top with Fresh Parsley (1 tablespoon) and more cheese.