Ravioli with prosciutto, sun-dried tomatoes, basil and mozzarella

Pasta-making fun with Molly and Josue! Both pasta dough and filling recipes are from Jamie Oliver's The Naked Chef.

Everyday Quick Basic Pasta Recipe
(serves 4)
1 lb. bread flour (3½ to 4 cups)
5 fresh, large eggs
semolina flour for dusting

Mixer recipe: use the dough hook. Add the flour to the eggs and mix at a medium speed for about 3 minutes or until it forms a firm dough. Take it out of the mixer and finish kneading by hand for about a minute or until smooth, silky and elastic. Wrap in plastic wrap and allow to rest in the refrigerator for 60 minutes.

Remove the dough from the refrigerator and divide into 4 balls. Re-cover 3 balls and work with one at a time. Flatten the ball of dough slightly with the palm of your hand and run through the pasta machine on the thickest setting. Fold the two ends into the middle and run through on the thickest setting 3 or 4 times. Lightly dust both sides with flour, and run it through on a thinner setting, repeating until the sheets are 1-1.5 mm thick.

For ravioli, you want sheets of pasta that are 3-4 inches wide, and should work in small batches, keeping extra sheets covered with a damp cloth. Lay out pasta on a generously dusted surface and place a good heaped teaspoon of filling in the middle of the sheet at one end. Repeat this all the way along the pasta, spacing 2 inches apart. Then, using a clean pastry brush and some water, lightly but evenly brush the pasta. Lay another similar-sized sheet of pasta on top of the first.

With your thumb or the base of your palm, gently pat the pasta down on the long side farthest away from you. Starting from one side, with the side of your hand, push the pasta down at one end, then slowly curl your fingers and your palm around the filling, eventually cupping and gently pushing down on the other side of the filling. Repeat along the length, making sure it hasn't stuck to the work surface. Then trim and cut the ravioli into shape with a knife or cutter. They can be cooked right away, usually for about 3-4 minutes in salted, gently boiling water. Or you can store it uncooked in the refrigerator for 3-4 hours on a tray generously dusted with semolina.

Prosciutto, Sun-dried Tomatoes, Basil and Mozzarella Ravioli Filling
(serves 4)
1 handful of finely grated Parmesan cheese
1 good handful of fresh basil, torn
12 sun-dried tomatoes, roughly chopped
2 7 oz. balls buffalo mozzarella cheese, roughly chopped
salt and freshly ground black pepper
10 good slices of prosciutto, fat trimmed
olive oil
extra basil and shaved parmesan to serve

Put the Parmesan, basil, sun-dried 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 filling at one end of the piece of prosciutto, then fold in the sides and roll up so that the filling is enclosed. Repeat with the rest of the ingredients--you should have about 20 small balls. Fill the ravioli and cook in gently boiling salted water for about 3-4 minutes, until tender. Drain carefully. Serve sprinkled with olive oil, black pepper, freshly-shaved Parmesan and torn basil.

We made 2 recipes of pasta, one with all bread flour and one half semolina. We used slightly more than 1 recipe for the ravioli, and cut the rest by hand into pappardelle and dried for later.