Pound the veal slices until flattened. Place a slice of ham on each slice of veal. Combine the pine nuts, parsley, raisins, cheese and salt and pepper to taste. Place a spoonful of the mixture in the center of the ham. Roll the veal, ham, and filling in jelly-roll fashion. Skewer or tie with strings.
Brown the stuffed rolls on all sides in the oil and butter. Add the wine to the skillet, cover, and simmer for fifteen to twenty minutes. Remove the skewers or string from the rolls.