In a standing mixer fitted with the paddle, blend the flour and salt. In a small bowl, beat the egg with the olive oil and 1 tablespoon water. With the mixer on the lowest speed, slowly add the beaten egg and mix until the dough comes together in a loose ball.
Turn the dough out onto a work surface and knead it into a smooth, firm ball. Cover the dough with plastic wrap and let rest at room temperature for 20 minutes to 1 hour.
Pat the dough into a disk. Using a pasta machine, gradually roll the pasta dough through successively narrower settings, ending with the thinnest. Cut the dough into eight 5-inch squares and cover.
Bring a medium saucepan of salted water to a boil. Fill a bowl with cold water. Boil the pasta squares one at a time for 30 seconds; drop the pasta into the cold water as soon as it's done, then drain on paper towels.
Place a basil leaf in the center of each pasta square, top with a tomato half and season with salt and pepper. Fold the pasta over the tomatoes as you would fold a letter, then fold in the ends. Transfer the ravioli, folded-sides down to a rimmed baking sheet lined with parchment paper and brush with a little olive oil.
Preheat the oven to 450°. Pour enough very hot water around the ravioli to just cover the bottom of the pan. Bake the ravioli for about 3 minutes, or until heated through.
In a large bowl, toss the remaining 1 cup basil leaves with the tarragon, dill, parsley and chervil. Add 1 tablespoon of the olive oil, season with salt and pepper and toss well.
Set 1 ravioli on each plate and spoon the Roasted Tomato Sauce around them. Garnish with the herb salad and serve immediately.
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