Start this recipe by preparing the béchamel sauce. Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves. Turn off the heat and leave to infuse for 20 minutes. Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms a roux and continue cooking for 2 minutes. Remove the onion, bay and cloves from the milk and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5 minutes, stirring continuously until the sauce has thickened. Season to taste and put aside. Next, mix together the ricotta, egg, chopped walnuts, 2 tbsp Parmesan cheese and chopped herbs and season well with pepper and salt. Lay out the fresh pasta sheets on to your work top and spread over the ricotta filling. Cover each with a slice of smoked ham and roll up. Cut the roll into 1 inch thick slices. Cover the base of 4 individual oven dishes with a little of the béchamel sauce and lay the pasta rotelle on top. Pour over the remaining sauce to cover and toss over the diced pancetta. Bake in the oven at 200`c for 15-20 minutes or until the rotelle begin to take on a golden colour around the edges. Remove from the oven, decorate with a few salad leaves and serve immediately.