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Cuisine with Jolanta – Ravioli with ham and cheese

Serves 12


for the pasta dough

500 g flour type “00”

2 eggs

2 egg yolk


for the stuffing

200 g potatoes (boiled and mashed)

300 g mozzarella

200 g Parma ham

6 dried tomatoes 

10 basil leaves

salt and pepper

for the sauce

50 g olive oil

2 garlic cloves

800 g canned tomatoes

1 tbsp sugar

salt pepper

fresh chopped basil



  • Peel potatoes, cut in bigger chunks, boil in the water with a pinch of salt until it’s done and mash them. Leave to cool.
  • Prepare the egg pasta dough in two batches by mixing flour, eggs and a pinch of salt. Wrap the pasta dough in film and leave to rest for at least 30 minutes.
  • Chop the mozzarella  and leave it to drain in a strainer.
  • Chop the dried tomato, Parma ham and basil thinly. 
  • Add the chopped mixture to the mozzarella  and mashed potatoes, stir well then adjust salt and pepper.
  • Using a pasta machine, roll out thin strips of dough of about 8cm width. Place small amount of filling on each strip spacing them evenly. 
  • Fold the strip and press the dough around the filling, then cut out the ravioli using a pasta cutter. Sprinkle some trays with flour and lay the ravioli on them.
  • For the sauce: heat the olive oil in a saucepan over medium low heat. Add crushed garlic and cook for 1 minute or until it is golden. Add canned tomatoes and sugar. Season to taste with salt and pepper. Bring to boil then simmer for 8 to 10 minutes until the sauce is thick. Stir in the chopped basil.
  • Boil the ravioli in salted water, drain them “al dente” and toss them with the sauce in a frying pan.



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