Step by step

1. Attach bowl and wire whisk to the stand mixer. Add ham, fresh goat cheese, béchamel, grounded nutmeg, salt and pepper. Mix on speed 3 until well combined.

2. Place eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.

3. Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .

4. Attach the pasta roller and set the adjustment knob to 1.. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.

5. When the dough is no longer sticky, set the adjustment knob to 2, and 79971 through. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (4). Repeat with the remaining portions of dough.

6. Cut pasta sheets into squares. Spread the stuffing mixture on each square. Fold opposing corners together to form a triangular pillow (remember to gently press out any air between the filling and the pasta dough). If the pasta is dry, moisten the edges with a little water to help it adhere. Repeat with the remaining ingredients.

7. Place the triangles on a greased baking tray.

8. Pour the milk into the tray and seal with aluminum foil. Bake for 35 minutes at 200°C/390°F.

9. Shred and fry 1 courgette, add to stuffing and enjoy a fresher version of the recipe.