Ravioli with sundried tomatoes, ricotta cheese and Italian ham

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Ravioli with sundried tomatoes, ricotta cheese and Italian ham

Ravioli with sundried tomatoes, ricotta cheese and Italian ham





Ravioli with sundried tomatoes, ricotta cheese and Italian ham
Ravioli with sundried tomatoes, ricotta cheese and Italian ham



Ingredients
Number of people
-
4
+
For the dough:

200 g flour (+ flour to work with)

2 eggs
For the joke:

250 g ricotta cheese

40 g grated parmesan cheese

8 dried tomatoes

3 slices of parma ham or prosciutto

8 fresh basil leaves



Preparation
TOTAL TIME: 1H03
Preparation: 1 hour
Cooking time: 3 min
Step 1
Prepare the dough by kneading the flour and eggs well, leave to rest in the fridge for 1/2 hour.
Step 2
Cut the tomatoes and ham into small pieces.
Step 3
Chop the basil.
Step 4
Mix all the elements of the stuffing. There is no need to salt, tomatoes, ham and parmesan take care of it.
Step 5
Spread the dough very thinly, do not hesitate to flour often to prevent it from sticking. With a rolling mill, it's easier.....
Step 6
In the end, you need to have 2 identical dough rectangles. Place small piles of stuffing regularly on one of the 2 rectangles. The more patient you are, the smaller the piles are.....
Step 7
Brush with water all around each pile and place the second rectangle on top. Weld each ravioli well, taking care to remove air. This will prevent the explosion during cooking.
Step 8
With a pastry wheel, cut each ravioli. Do not pile them up (or flour them abundantly) because they will want to stick together.
Step 9
Cook in boiling salted water (or better in broth) for 3 minutes.
I add my grain of salt

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