Herb ravioli with tomato and basil

03645 HERB RAVIOLI with tomato and Basil 4 PERSONS INGREDIENTS 500 g flour, 5 eggs, onion, 1 sprig of Rosemary, 1 sprig of thyme, 1 pinch of nutmeg, olive oil, 2 cloves of garlic, 200 g 150 g chard, Arugula, spinach 200 g, 100 g of watercress, 3 tablespoons of chopped chives, chervil, dill, cilantro, 1 bunch of basil, 5 tablespoons 2 tablespoons mascarpone, ricotta cheese, 1 spoon of grated Parmesan, 350 g of tomato paste, salt and pepper.

Preparation: 1 hour and 30 minutes difficulty: medium PROCEDURE paid in fontana, the flour on the work surface, add a pinch of salt and eggs; knead well until dough is smooth, that you will leave to stand for about 30 minutes.

Heat two tablespoons of olive oil, add half an onion, Rosemary, thyme, chopped, washed and hulled, nutmeg and a clove of garlic, and cook.

Bring to the boil salted water, add the beets, Arugula, spinach and watercress, trimmed and washed.

Boil the vegetables until they are cooked al dente, then drain.

Combined with vegetables stewed onion, 2 tablespoons chives, chopped a few leaves of chervil, dill, tarragon and cilantro together mascarpone, ricotta and Parmesan.

Stir and season with salt and pepper.

Passed all the Blender to obtain a smooth cream that can hold then in the refrigerator.

Roll out the pastry into two sheets and distributed on one of the herbal mixture in dollops.

Cover with another puff pastry and cut the ravioli in many square cuocerete in plenty of boiling salted water.

Heat the tomato sauce in three tablespoons of olive oil, onion, chopped, and remaining clove of garlic, a pinch of salt and the chopped basil, then cook for a few minutes.

Drain the ravioli, deliver on individual plates, serve with the gravy, garnish with the remaining chives and other herbs, and serve.