Italian Plum Tomato Sauce with Cheese and Ham Ravioli Recipe

 This tasty sauce uses staple ingredients, which is time saving if you have an elaborate pasta to make. It can also be served with meat or fish. 

Serves 4-6

Ingredients:

1 1/4 pounds fresh pasta dough with eggs

4 tablespoons grated fresh Pecorino cheese, plus extra to serve

For the filling:

6 ounces ricotta cheese

2 tablespoons grated fresh Parmesan cheese

4 ounces prosciutto, finely chopped

5 ounces fresh mozzarella cheese, drained and finely chopped

1 small egg

1 tablespoon chopped fresh flat-leaf parsley, plus extra to garnish

For the Italian plum tomato sauce:

2 tablespoons olive oil

1 onion, finely chopped

14-ounce can chopped plum tomatoes 

1 tablespoon sun-dried tomato paste

1-2 teaspoons dried oregano

salt and ground black pepper

Method:

1. To make the sauce, heat the oil in a saucepan, add the onion and cook, stirring frequently until softened.
2. Add the tomatoes. Fill the empty can with water, pour it into the pan, then stir in the tomato paste, oregano and seasoning to taste. Bring to a boil and stir well, then cover the pan and simmer for 30 minutes, stirring occasionally and adding more water if the sauce becomes too thick.
3. Put the filling ingredients in a bowl and season to taste. Mix with a fork, breaking up the ricotta. 
4. Using a pasta machine, roll out one-quarter of the pasta into a 36-40 inch strip. Cut the strip into two 18-20 inch lengths. 
5. Using two teaspoons, put little mounds of the filling, 10-12 in total, along one side of one of the pasta strips, spacing them evenly. the filling will be quite moist. Brush a little water around each mound, then fold over the plain side of the pasta strip.
6. Starting from the folded edge, press down gently with your fingertips around each mound, pushing the air out at the unfolded edge.
7. Sprinkle lightly with flour, With a fluted pasta wheel, cut along each long side, then in between each mound, to make small square shapes. 
8. Put the ravioli on floured dish towels; sprinkle lightly with flour. Let dry while repeating the process with the remaining pasta, to give you 80-96 ravioli altogether.
9. Drop the ravioli into a large pan of boiling, lightly salted water, bring the water back to a bowl and boil for 4-5 minutes. Drain well. Spoon about a third of the ravioli into a warmed serving bowl. Sprinkle with 1 tablespoon grated Pecorino and pour on a third of the tomato sauce.
10. Repeat the layers twice, then top with the remaining grated Pecorino. Serve immediately, garnished with chopped parsley. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.