Ravioli mozzarella casserole with Parma ham nests

Name: Ravioli mozzarella casserole with Parma ham nests
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Tomatoes; 1 chili pepper; 1 small stem rosemary; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 400 g round shaped ravioli from the fresh food counter; 400 g Mozzarella cheese; 100 g Parma ham; 7-10 Tbsp Rosemary and chili

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Tomatoes
1 chili pepper
1 small stem rosemary
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
400 g round shaped ravioli from the fresh food counter
400 g Mozzarella cheese
100 g Parma ham
7-10 Tbsp Rosemary and chili

Directions

1
Wash, clean and slice the tomatoes. Carve the chillies lengthwise, remove seeds and chop finely. Strip rosemary needles from the stalks, also chop finely. Mix 4 tablespoons of olive oil, chilli and rosemary. Salt the tomato slices and sprinkle with the oil mixture. Heat ravioli in boiling salted water for 2 minutes, drain.
2
Cut the mozzarella into slices. Spread the prepared ingredients in 4 casseroles in slightly flaky form. Sprinkle with another 4 tablespoons of olive oil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Serve with Parma ham. Serve garnished with rosemary and chilli