Ingredients

Servings 4

For pasta

• 7 oz all-purpose flour
• 2 eggs

For filling

• 5 oz ricotta cheese
• 5 oz mozzarella cheese
• 1 ½ oz ham
• 2 eggs
• salt and pepper to taste

Sauce

• 7 oz grated Parmigiano Reggiano cheese
• 7 oz canned tomatoes
• 2 oz butter
• 4 leaves of basil
• salt and pepper to taste

Preparation

35 minutes preparation + 20 minutes cooking

Knead the dough, leave to rest, and then roll out some sheets to be cut into a 4-by-3 inches pieces. Cook these in abundant, lightly salted boiling water. Drain, line up on a well wrung out wet cloth, and leave to cool. Put in a bowl the sieved Ricotta, the diced Mozzarella, and the ham cut into strips. Season with salt and pepper, fold in the 2 eggs, and work with a fork to obtain a homogeneous mixture. Melt 1/4 cup of butter in a casserole, toss in the tomato drained of its liquid, seeded, and cut into fillets, a pinch of salt and pepper, and the basil and leave to cook for 15 minutes. Stuff the pieces of pasta with the filling, line them up in a single layer in a buttered pan, and cover with the tomato, grated Parmesan and small pieces of butter. Put into the oven, brown the top, and serve hot with some more grated Parmesan on the side.