Ingredients

Servings 4

For pasta

• ¾ lb all-purpose flour
• 3 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
• ½ cup white wine
• salt

For filling

• 5 oz prosciutto cotto (cooked ham)
• 2 eggs
• 7 oz mozzarella cheese
• 5 oz ricotta cheese
• 3 oz caciocavallo cheese
• 2 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil

Preparation

40 minutes preparation + 40 minutes cooking

Prepare the dough by mixing the flour, oil, wine and a pinch of salt. Start incorporating the flour, first with the tongs of a fork, then with your hands. Keep kneading until the dough is smooth. Roll it out using a rolling pin until is 1/5th of an inch thick. Place dough on a baking sheet, greased with oil. (Reserve the extra dough.) Heat 2 tbsp of oil in a saucepan and sauté the prosciutto, cut into matchsticks. Then add the ricotta and the other cheese cut into slices. Beat the eggs in a bowl using a whisk and add to the pan. Once everything have been incorporated well, transfer pan contents onto the dough-covered baking sheet. Use the extra dough to form an edge and decorate with the dough trimmings. Brush the dough with the remaining oil and bake in a 350 °F oven for 40 minutes. Remove from the oven and serve warm.