Herbed Ham and Mozzarella Ravioli

• 3/4 cup 175 mL Tre Stelle Mozzarella Cheese, cut into 1/4 cubes
• 1/2 cup 125 mL prosciutto cotto Italian cooked ham, finely chopped
• 2 tbsp. 30 mL basil, finely chopped
• 1 tbsp. 15 mL parsley, finely chopped
• 1/2 tsp. 2 mL ground white pepper
• pinch salt
• 1 pkg 454 g fresh eggroll wraps
• 1 egg white, beaten lightly
• 1/4 cup 60 mL butter, melted
• 1/3 cup 75 mL Tre Stelle Parmigiano Reggiano Cheese, grated
• 1 tbsp. 15 mL parsley, finely chopped for garnish

1. In a medium bowl combine Mozzarella Cheese, prosciutto cotto, basil, parsley, pepper and salt; cover and refrigerate until ready to use.
2. Place a sheet of dough on a dry, lightly floured surface and portion a heaping tablespoon of the Mozzarella Cheese filling into the centre.
3. Brush the entire surface of the dough with egg white.
4. Cover with a second sheet of dough and press the edges together, pushing out any pockets of air as you go.
5. Trim ravioli with a decorative cutter or knife, leaving a 1 edge around filling.
6. Repeat with remaining dough, making a total of 9 large ravioli.
7. Cover and refrigerate until ready to use.
8. Meanwhile bring a large saucepan of salted water to rolling boil.
9. Carefully add ravioli in batches; being careful not to crowd the saucepan and cook until ravioli rise to the surface approximately 23 minutes.
10. Remove with a slotted spoon and keep warm until all ravioli are cooked.
11. Place three ravioli on individual plates and drizzle with melted butter and top with Parmigiano Reggiano Cheese and parlsey.
12. Makes 3 servings

mozzarella cheese, cotto italian cooked ham, basil, parsley, ground white pepper, salt, wraps, egg, butter, cheese, parsley

Taken from www.foodgeeks.com/recipes/22130 (may not work)