Ingredients: 500 gram flower, 5 fresh eggs, 250 gram mozzarella, 12 sun dried tomatoes, fresh basil, 100 gram grated parmasan cheese, 10 slices of prosciutto (Italian dried ham), a hand full semolina and rocket salad.

The dough: stir with a fork from inside out slowly the eggs with the flower (oil and salt are not needed!). When it gets thicker, use your hands and mold it until its a smooth dough (a bit more sturdy than bread dough). Wrap it with plastic foil and chill it in the fridge for one hour.
The filling: chop the mozzarella, sun dried tomatoes and fresh basil in small pieces. Mix it with parmasan cheese and pepper and wrap it with the salty prosciutto.

The ravioli: Roll the dough until its 1-3 millimeters thick (or use a pasta machine). To prevent the dough from sticking, use a bit of semolina. Cut to dough into two strips of 5 centimeter wide and place the prosciutto wraps on one strip, every 5 centimeters. Wet the dough with water with a kitchen brush (don't let it become too soggy).

Stick the second strip on top and cut the ravioli in ten big square pieces. Make sure you seal the ravioli pads perfectly with your fingers. Boil them about 6 minutes and serve it with olive oil, pepper, parmasan and fresh basil leaves on top, with a fresh rocket salad, sprinkled with balsamic vinegar. Bon appetit!