Mound the flour and semolina flour on your work surface, form a well in the center with your hands, and add the rest of the ingredients. Carefully incorporate everything until the dough is no longer sticky, roll it into a smooth ball, cover with plastic wrap, and refrigerate for about 1 hour.
Roll out the dough into a rectangular shape and spread the parsley and sage leaves on the bottom half.
Fold the upper half over the part with the fresh herbs and roll the pasta dough out once more until the herbs slightly shine through.
Place the salami or pepperoni slices evenly on the pasta dough, leaving small gaps between each slice.
Grate a frozen mozzarella ball and mix well with lemon zest and peppercorns.
Spoon the cheese mixture onto the salami slices.
Use a pizza cutter to cut the dough into squares.
Fold the dough squares diagonally onto themselves and press down to seal the edges. You can also brush an egg wash around the dough edges to help it stick.
Firmly press down on the edges with a fork to give the dough the typical ravioli look.
Boil the pasta in salted water until al dente.
First fry the onion and garlic off in a pan with some olive oil.
Put the tomatoes on a wooden skewer and roast them over the open flame of a gas stove.
Add the tomatoes, onions, garlic, and fresh herbs to a blender and pulse briefly.
Pour the fire-roasted tomato sauce over the pizza ravioli and your dish is ready to be served. Simply delicious!
