Brown the chopped onion, add the diced ham, the peas and simmer with wine. Add the tomato with a glass of water. When the peas are cooked, after about 30 minutes, put them off the heat. Thereafter cook the conchiglioni, drip them, fill them with the ragout, put the chopped smoked provola cheese. Put all into the oven at 180°C for about ten minutes. Serve it and garnish as you wish.