Recipe for Ravioli with Prosciutto Sun Dried Tomatoes Basil and Mozzarella 
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Yield:
4
Ingredients:
Amount Ingredient
1 x handf parmesan cheese finely grated
1 x good handful of fresh basil picked and torn
12 x sun dried tomatoes roughly chopped
2 x balls (200g ) buffalo mozzarella roughly chopped
1 x salt and freshly ground black pepper
10 x good slices of prosciutto fat removed
455 gm pasta (qv special pasta recipe)
olive oil
Instructions:
Instructions: Put the parmesan basil sundried tomatoes and mozzarella in a bowl stir together and season to taste.

Cut the slices of prosciutto in half. Place 1 heaped teaspoon of the fitting mix at one end of a piece of prosciutto then fold in the sides and roll up so that the filling is enclosed.

Repeat with the rest of the filling and prosciutto you should have about 20 small.balls.

Fill the ravioli (qv ravioli) and cook in gently boiling salted water for about 3 to 4 minutes until tender.

Drain carefully.

Serve sprinkled with olive oil black pepper freshly shaved parmesan and torn basil

I am afraid that this is a cliched and obvious combination but it is quick and bloody good so try it. The secret as usual is in using the best ingredients especially the freshest mozzarella.

Serves 4

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