Make the pasta by mixing together the two flours. Add the tomato purée and eggs and work together until a dough forms. Leave to stand for about 1 hour.
Chop the Parma ham for the filling into small pieces and mix all the filling ingredients together. Roll out the pasta dough on a lightly floured surface until it is about 2mm thick
Divide the filling into 24 portions and dot these evenly over half the pasta.
Fold the other half over the top and press gently around the filling shapes to seal. Cut the pasta into ravioli shapes using a circular mould.
Bring a pan of water to the boil and reduce to a simmer. Gently add the ravioli to the water and cook until the pasta rises to the surface. Remove with a slotted spoon.
Meanwhile, cut the Parma ham for the ragout into thin strips.
Melt the butter and dress the ravioli with the butter, a good quantity of grated Parmigiano-Reggiano cheese and the thin strips of Parma ham.
Served with a Red Bourgone like Auxey-Duresses.
For the pasta:
300g plain flour
150g durum wheat flour
30g tomato purée
For the filling:
200g Parma ham
500g fresh ricotta cheese
50g grated Parmigiano-Reggiano cheese
For the ragout:
100g Parma ham
Grated Parmigiano-Reggiano cheese