This perfect plate of cheese ravioli in tomato sauce is a labor of love and well worth the effort.
finely grated Parmigiano-Reggiano or Pecorino Romano, for serving Combine the flours in a wide mixing or serving bowl. Keep the flour in the bowl or turn it out onto a work surface. Make a wide"well" in the center with your fist, forming a wall of flour tall enough on all sides to contain the eggs. Pour the eggs into the well.
Combine the tomatoes, garlic and basil in a large serving bowl. Season generously with salt, then drizzle in the oil. Stir to combine. Leave the sauce to sit, covered, for at least 1 hour, ideally in a warm, sunny place.Dust a sheet pan with semolina or line it with a dishcloth. Gather your tools and set up your pasta machine.Cut off a quarter of the dough and keep the rest covered. Keep extra 00 or all-purpose flour nearby.Set your pasta machine to its widest setting.
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