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Ravioli Napoletana

This recipe comes from my Silver Spoon Pasta Cookbook.  The filling for this ravioli is a perfect way to use up some of that left over Easter Ham.  If you don't want to make your own ravioli pasta dough, you can always buy wanton or egg roll wrappers in your local grocery store.  They stock these wrappers in the fresh and frozen sections.

This sauce I chose is a very delicate tomato sauce.  It's beyond simple to make and can be used on a variety of pasta dishes.  Trust me try it once you will be hooked.  Enjoy!


  • 2 ½ cups all purpose flour
  • 3 eggs
  • ½ tsp kosher salt
  • ½ cup Ricotta cheese
  • 1 egg, lightly beaten
  • 1 Tbsp flat leaf parsley, finely chopped
  • ½ cup cooked ham, finely chopped
  • 3 ½ ounce dried Mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
Tomato Sauce:
  • 1 28 ounce can of peeled tomatoes
  • 2 Tbsp unsalted butter
  • 1 small onion, peeled and quartered
  • 1 egg, beaten

To make the pasta dough, put flour in a large mixing bowl along with the salt.  Create a well in the middle of the flour and put the three eggs in the well.  Slowly mix the flour with the eggs.  Once the dough comes together divide it into three equal size balls and place in the refrigerator for an hour.

For the sauce, plop tomatoes, butter, and onion in a sauce pan and simmer for about an hour.  Take out the onion and discard.  For a chunky style sauce smash the tomatoes with a wooden spoon, for a less chunky sauce remove them or puree the sauce in a food processes.  Set aside and keep warm.

Bring a large pot of water to a boil. 

Mix together the Ricotta cheese and egg in a medium size bowl.  Add the parsley, ham, Mozzarella, and Parmesan cheese.

Roll out the pasta dough into very thin sheets, I used a pasta machine.  Cut rectangles out of the dough approximately 2.5 inches by 4.5 inches.  (Mine are a little bigger, I use the width of the pasta machine sheets and them cut them into strips)

Place about 1 Tbsp of the filling onto the rectangle.

Brush a the pasta with egg wash and the press together and seal ravioli.

After you seal the ravioli place it onto a floured cookie sheet.

Add a few Tbsp of kosher salt to the boiling water. Gently drop the raviolis into the boiling water, bring the water back up to a nice simmer and cook them for 3-5 minutes.  Toss them into the tomato sauce and serve with freshly grated Parmesan cheese.


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