Sun-Dried Tomato, Ricotta, and Italian Ham Ravioli Recipe

Instructions

1. Place all purpose flour in a large mixing bowl and make a well in the center.
2. Crack the large egg into the well and mix with a fork gradually incorporating the flour until a dough forms.
3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
5. In a separate bowl, combine ricotta cheese, chopped sun dried tomatoes, chopped italian ham, grated parmesan cheese, chopped fresh basil leaves, salt, and ground black pepper.
6. Mix the filling ingredients thoroughly until well combined.
7. Roll out the rested dough on a floured surface into a thin sheet about 2 mm thick.
8. Place small spoonfuls of the filling spaced evenly on one half of the dough sheet.
9. Fold the other half of the dough over the filling and press around each mound to seal the ravioli edges.
10. Cut the ravioli into individual pieces using a knife or pastry cutter and press edges firmly to prevent opening.
11. Bring a large pot of salted water to a boil and gently add the ravioli.
12. Cook the ravioli for 3 to 4 minutes or until they float to the surface and are tender.
13. Drain the ravioli and drizzle with extra virgin olive oil before serving.