Step 1

Place olive, mozzarella, prosciutto and ricotta in a bowl. Season with pepper. Mix well to combine.

Step 2

Cut each lasagne sheet lengthways into 3 long strips. Cut each strip in half crossways. Cook pasta, in batches, in a saucepan of boiling, salted water for 30 seconds. Using a slotted spoon, transfer to a plate lined with paper towel. Allow to cool slightly.

Step 3

Place 1 piece pasta on a board. Spoon 1/4 teaspoon tomato paste onto one half of pasta. Top with 2 teaspoons ricotta mixture. Fold over pasta to enclose filling. Press edges together to seal. Trim edges. Repeat with remaining pasta and ricotta mixture.

Step 4

Place breadcrumbs on a plate. Whisk egg and milk together in a shallow bowl. Dip one ravioli in egg mixture. Coat in breadcrumbs. Place on a plate. Repeat with remaining ravioli, egg mixture and breadcrumbs.

Step 5

Heat oil in a medium frying pan over medium-high heat. Cook ravioli, in batches, for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve with rocket and lemon.