Ham and ricotta ravioli in tomato sauce

For the sauce, halve the cherry tomatoes. Melt the butter in a pan, add the tomatoes, season with salt and pepper, and cook for 5 minutes. Chop the basil leaves and stir them into the tomato sauce. Meanwhile, bring salted water to a boil in a large pot. Cook the ravioli in the boiling water for 4 minutes. Carefully transfer the cooked ravioli with a slotted spoon to the pan with the sauce, heat for another 2 minutes, and serve, enjoying this exquisite dish.

Sift the flour and salt onto a clean work surface, forming a neat mound. Make a well in the center of the mound and crack the eggs into it. Gently beat the eggs with a fork and gradually begin to incorporate them into the flour, working from the edges towards the center.

Once all the flour is incorporated with the eggs, continue kneading the dough by hand. Add a little flour to the board as needed until the dough becomes perfectly soft, elastic, and no longer sticks to your hands or the surface. Form the dough into a ball, wrap it in plastic wrap, and let it rest for 20–30 minutes.

Roll out the rested dough into a thin sheet, about 2 mm thick. Cut the sheet into strips 5 cm wide. On each strip, place one teaspoon of the prepared filling, spaced 3 cm apart.

Cover the filled strips with a second strip of dough. Gently press the dough along the edges and between the portions of filling to remove air and seal the ravioli well. Then, cut the strips into individual squares, forming the ravioli.