Fagottini al Prosciutto di Parma

Mix the ricotta chees until it becomes a cream. Cook tomatos and 50g butter in a pot, with a pinch of salt. Cube the mozzarella chees and cut up Prosciutto di Parma into little strips. Put everything in a tureen, adding 2 spoons of grated Parmigiani Reggiano and 3 spoons of cooked tomato’s flesh and then mix. Put the 4 crespelle on the worktop, and put in the center of each crespella a spoon of the filling obtained and close it as a puff pastry pocket. Spread a bit of tomato’s flesh on a baking pan and arrange on it the crespelle, add some tomato on each of them, a knob of butter and bake. When cooked, add some grated Parmigiano Reggiano.
Decoration: before serving, dress crespelle with some Prosciutto di Parma slices and some leaves of basil.