Bring a large saucepan of water to the boil. Add the ravioli and cook for 3 mins. Don’t cook anymore as it will continue to cook when sauce is added. Drain the excess water. Return the ravioli in the saucepan to the stove, turn it down to a medium-low heat.
Add the ham and sun dried tomatoes, mix through.
In a small bowl (or mug) whisk together the cream and egg. Pour over the ravioli and gently mix through. Sprinkle the parmesan cheese. Continue to mix slowly until the sauce thickens. You will know when it is ready because the sauce stays to the side when you push a spoon over the bottom of the saucepan – approximately 4 mins.