35 min 
Medium 
Ingredients (2 people)
- Basil to taste
- Extra virgin olive oil to taste
- Fresh egg pasta 200 gr
- Mozzarella 1
- Parmesan cheese 80 gr
- Salt and pepper to taste
Preparation
- For the filling, blend 3/4 of the diced mozzarella, Pomì strained tomatoes, parmesan, extra virgin olive oil, salt and pepper.
- Cook the mixture on a high flame with some extra virgin olive oil, garlic, salt and fresh basil.
- In the meantime, roll out a thin layer of classic egg pasta (1 egg for every 100 g of flour) and fill with the stuffing to taste.
- Cook the ravioli in salted boiling water and arrange on a bed of Pomì strained tomatoes, remaining mozzarella, grated parmesan cheese, fresh basil and extra virgin olive oil.
