Ravioli alla napoletana
Instructions
Prepare the egg pasta with 300 g of flour and three eggs.
Let it rest covered with a kitchen towel at least half an hour.
Meanwhile, soften the ricotta tilling it in a bowl with a wooden spoon and then pour the whole egg, add some chopped parsley, grated cheese, finely chopped ham and diced mozzarella.
Roll the dough to browse not quite thin, put the filling in piles, over the folded dough and trim the ravioli, with your fingers, press the edges to make them join.
Take the tomato sauce.
Cook the ravioli in boiling salted water for about 15-20 minutes.
Drain, toss with the tomato sauce, then toss them on a warm serving dish and serve with grated cheese.
Accompanying wines: Lugana DOC, Montecarlo Bianco DOC, Greco Di Tufo DOC.
Ingredients and dosing for 6 persons
- For the egg pasta:
- 300 g of flour
- 3 eggs
- For the filling:
- 100 g of ham
- 100 g of ricotta
- 100 g of mozzarella
- 1 egg
- Parsley
- Grated cheese
- Tomato sauce
- Butter
- Salt