Cannelloni Neapolitan Style

Mass in the original recipe for 3-4 people plenty.

For the sauce put the tomatoes briefly in hot water, drain, skin, seed and cut into pieces.

Remove the skin from the onion and chop finely. Rinse and dry the basil and thyme and chop finely.

Heat the olive oil in a frying pan and sauté the onion until translucent. Add the tomatoes, basil and thyme and season with salt and freshly ground pepper. Simmer on low heat for about 10-12 minutes.

For the filling, dice the ham. Rinse and dry the basil and chop finely. Dice the mozzarella and drain in a sieve for about 15 min.

in a sieve.

Mix the ricotta and eggs in a large baking bowl and season with salt + pepper. Add the mozzarella, basil, prosciutto and half the Parmesan (grated) and mix.

Roll out the pasta dough very thin and cut rectangles with a sharp kitchen knife, about 10cm long and 8cm wide.

Boil plenty of salted water and cook several sheets of pasta at a time until al dente. Drain and smoke in cold water, drain and lay out on a dish rack. Repeat this process until all the pasta is cooked.

Put a little bit of ricotta-ham filling on each pasta rectangle and spread it evenly in the center. Then roll up each rectangle into cannelloni, and roll up all the rolls together with the seam facing down.

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