300 g/11 oz plain flour, preferably Italian type 00, plus extra for dusting 3 eggs, lightly
For the filling 100 g/3 1/2 z ricotta cheese
1 egg, lightly beaten 1 tablespoon chopped fresh flat-leaf parsley
100 g/3 1/2 oz Parmesan cheese freshly grated, plus extra to serve
100 g/3 1/2 oz cooked ham, finely chopped 100 g/3 1/2oz mozzarella cheese, diced
1 quantity Tomato Sauce


1.Make the pasta dough with the quantities specified, cover with a damp na towel and leave to stand for 30 minutes.
2.Meanwhile, beat the ricotta in a bowl with a wooden spoon, then stir in the egg, parsley, Parmesan ham and mozzarella.
3.Roll out the pasta dough into a fairly thick sheet and place small mounds of the filling at regular intervals on half the sheet.
4.Fold over the dough and cut out ravioli, pressing the edges firmly to seal. Cook the ravioli in a large pan of Salted, boiling water for 15-20 minutes.
5.Drain, toss with the tomato sauce, transfer to a warm serving dish and serve with Parmesan.

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