First prepare the filling.
For the 1st farce, chop the Parma ham and mix with 2 tablespoons of ricotta and 2 tablespoons of Parmesan.
Finely chop the basil and mix with the mixture. Add Cremefine until the mixture is not too solid and not too liquid. It should be possible to form small dumplings. Season with salt and pepper.
For the pasta dough, knead the flour with the eggs and the oil to a dough (by hand or in a food processor). The dough should no longer stick to your fingers – then it is correct.
Shape into a ball, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
Then divide the ball in half. Roll out flat using a pasta machine. Can also be done with a pasta walker, but needs more force.
Then cut out circles – fill with a tsp of the farce and close the edges tightly. It is best to press down with a fork.
Place in boiling, lightly salted water and cook for 8 minutes.
For the sauce, chop the garlic and sauté. Add the tomato sauce.
Whisk in 1 tablespoon ricotta and mix well. Season with salt and pepper.
For decoration, cut some leek into thin strips and sauté.
Cut the dried tomatoes into small pieces. Sprinkle both over the ravioli and the sauce – possibly garnish with some grated Parmesan.