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.
The dough can also be wrapped in plastic and refrigerated for up to 1 day. The unbaked ravioli can be refrigerated for up to 1 day.
The smoky tomato flavors call for a gutsy, fruity, uncomplicated red with plenty of intense, ripe flavors. Look for an Italian Barbera or a California Zinfandel.
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