Neapolitan ravioli

Preparation:

Preparation: Prepare the egg pasta with 300 g of flour and three eggs. Let it rest covered with a kitchen towel for at least half an hour. In the meantime, soften the ricotta by working it for a long time in a bowl with a wooden spoon and then mix it with the whole egg, add a little chopped parsley, plenty of grated cheese, the finely chopped ham and the diced mozzarella. Roll out the dough into a not very thin sheet, distribute the filling in small piles, fold the dough over and cut out the ravioli, pressing the edges well with your fingers to make them adhere. Make the tomato sauce. Cook the ravioli in abundant salted water for about 15-20 minutes. Drain them, dress them with the tomato sauce, put them on a hot serving plate and serve them with grated cheese. Accompanying wines: Lugana DOC, Montecarlo Bianco DOC, Greco Di Tufo DOC.