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

Name: Ravioli with prosciutto, sun-dried tomatoes, basil & mozzarella
Yield: 4
Ingredients: 1 handful of finely grated Parmesan cheese, plus extra to serve; 1 good handful of fresh basil, torn, plus extra to serve; 12 sun-dried tomatoes, roughly chopped; 200g buffalo mozzarella, roughly chopped; 10 good slices of prosciutto, fat removed; 500g basic pasta recipe; extra virgin olive oil

Not Too Tricky

serves 4

About the recipe

I’m afraid that this is a clichéd and obvious combination but it is quick and bloody good, so try it. The secret, as usual, is in using the best ingredients.

The Naked Chef, p67

nutrition per serving

Calories

30%

Fat

34%

Saturates

55%

Sugars

Salt

57%

Protein

73%

Carbs

23%

Fibre

of an adult’s reference intake

Ingredients

1 handful of finely grated Parmesan cheese, plus extra to serve

1 good handful of fresh basil, torn, plus extra to serve

12 sun-dried tomatoes, roughly chopped

200g buffalo mozzarella, roughly chopped

10 good slices of prosciutto, fat removed

500g basic pasta recipe

extra virgin olive oil

Method

Find the recipe!

For the full recipe, head to page 67 of The Naked Chef.

Tags

The Naked Chef Pasta Tomato Cheese Dinner

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The Naked Chef

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