Parma Ham-filled red ravioli

Parma Ham-filled red ravioli, with ragout souce
  • 1

    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.

  • 2

    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

  • 3

    Divide the filling into 24 portions and dot these evenly over half the pasta.

  • 4

    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.

  • 5

    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.

  • 6

    Meanwhile, cut the Parma ham for the ragout into thin strips.

  • 7

    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.

  • It’s ready!

The perfect




Served with a Red Bourgone like Auxey-Duresses.

Tasting tip

Discover the aromas of AUXEY-DURESSES