Potato and Herb Ravioli with Sauce

To prepare potato and herb ravioli with sauce, start with the fresh pasta: in a bowl, pour the flour, semolina 1, salt 2, and a pinch of turmeric 3 that will not affect the flavor much but will make the dough yellow even without eggs.

Mix with a fork 4 and add the oil 5 and water 6.

Continue working with the fork 7 to gather the ingredients, then transfer the dough to the work surface 8 and continue kneading by hand for a few minutes 9.

Once you have a smooth and uniform ball 10, cover it and let it rest for about 30 minutes at room temperature. Meanwhile, focus on the filling: place the washed potatoes with their skin in a pot of salted cold water and boil them for about half an hour 11; you can check the cooking with the prongs of a fork. Clean the herbs: remove the hardest and most fibrous part of the stem 12.

Cut the leaves into strips 13 and place them in a pan with a drizzle of oil and a peeled garlic clove 14. Add a little salt 15.

Sauté the herbs for about 5 minutes 16 and at the end, remove the garlic 17. Mash the boiled potatoes in a bowl 18.

Add the sautéed herbs 19, a bit of oil 20 and season with salt and pepper 21.

Toast the pine nuts in a pan 22, chop them 23 and add them to the filling 34.

Finally, mix everything well 25. Retrieve the rested dough and separate a portion. Flatten it slightly on the floured work surface 26 then pass it through the sheet roller machine, starting from the thickest setting 27.

After this first pass, fold the dough over itself to make it rectangular 28 and pass it again through the roller at the same thickness 29. This will make the dough more resistant and the sheet shape more regular. Continue by passing it through the sheet roller machine, gradually reducing the thickness, until the penultimate setting 30.

Then divide the sheet into 2 equal parts 31 and distribute balls of 0.25 oz (7 g) filling on one of the sheets, at a regular distance 32. Then cover with the other sheet 33, making sure the two layers stick well together and around the filling. 

With a fluted wheel, cut square ravioli 2.36 inches (6 cm) per side 34 and as they are made, arrange them without overlapping on a tray sprinkled with semolina 35. You can prepare the sauce: in a pan with a drizzle of oil and a garlic clove, pour the cherry tomatoes with their juice 36.

Salt 37, stir, cover with the lid 38 and let it cook for about 30 minutes. If needed, during the last 5 minutes remove the lid to let the sauce reduce better 38. Finally, remove the garlic 39.

Fragrance with plenty of hand-torn basil 40 and plunge the ravioli into boiling salted water 41. Boil them for about 3 minutes and drain them directly into the sauce 42.

Gently mix them to coat without breaking 43. Plate with a few more basil leaves 44 and a grind of pepper. Your potato and herb ravioli with sauce are ready to be enjoyed 45!