For the dough :

  • 200 g flour
  • 2 eggs

For the filling :

  • 250g ricotta
  • 40g grated parmesan
  • 8 dried tomatoes "Sol Tomato"
  • 3 thin slices of Parma ham or prosciutto
  • 8 fresh basil leaves


  • Prepare the dough by kneading well flour and eggs and let sit in the fridge for 1/2 hour.
  • Cut the dried tomatoes "Sol Tomato" and ham into small pieces.
  • Chop the basil.
  • Mix all teh stuffing ingredients. There is no need to salt, tomatoes, ham and parmesan are already salted.
  • Roll out the dough very thinly, do not hesitate to flour often prevent sticking. With a rolling mill, it's easier...
  • In the end, you have to have two identical rectangles of dough. Add small piles of stuffing evenly arranged on one of the two rectangles.
  • Brush water around each pile and place over the second rectangle.
  • With a pastry wheel, cut each ravioli.
  • Cook in boiling salted water for 3 minutes.