Tortelloni With Ricotta

Preparation:

Preparation: To prepare the base of the pizzas, pour the flour on a pastry board, make a hole in the center and pour the brewer's yeast dissolved in a glass of warm water and a pinch of salt. Knead well, roll it into a ball, flour it and then leave the dough to rest for three hours, covered with a clean cloth. Roll out the dough with a rolling pin and make a large disc (20-25 cm in diameter). Distribute the tomatoes on half of the disc, pureed with a vegetable mill, salted; place the ham and ricotta on top and sprinkle with the chopped parsley. Fold the disc and seal the semicircle well, moistening the inner edges. Place in a pan lightly greased with oil and cook in a hot oven for 25 minutes.