Italy’s influence on Argentina’s cuisine means beautiful pastas and delicate sauces. The process is time-consuming at first, but once you’ve done it a few times it becomes second nature. If you need a break from meat, just omit the prosciutto and add asparagus or spinach.

Yield: 4 servings

Place all-purpose flour and salt into a mound on your workstation. Make a well in the middle with your hands. Pour eggs and olive oil into well. Gradually combine the wet and dry ingredients until a rough dough has formed. Knead dough until it is soft, smooth, and not too sticky, about 6 or 7 minutes.  If the dough is sticking to your hands, rinse them off and dust them with flour before kneading again.

Form the dough into a thick disk, dust with flour, wrap with Saran, and set aside for 1 hour.

In a medium bowl, add ricotta, oil, salt, pepper, and basil and mix well. Add mozzarella and prosciutto and mix until combined.

Roll out pasta to the thinnest setting on a pasta machine. Dust work surface with flour.  Cut pasta sheet into 2 even pieces. Place 1 sheet on the work surface. Brush sheet lightly with egg. Place 1 tablespoon of filling every 2 inches across sheet. Place remaining pasta sheet on top. Gently press around each mound of filling so there are no air bubbles. Slice ravioli into pieces and cover with a damp towel.

Add cream to a saucepan and bring to a boil. Add tomato paste and whisk to combine. Add basil, salt, and pepper and cook an additional 2 minutes.

Bring 5 quarts of salted water to a boil and add ravioli. Cook until they come to the surface, about 3–4 minutes. Remove from water and add to pan with sauce. Heat on low, moving ravioli gently around pan to coat. Serve immediately.