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1
Make the Pasta Dough for Ravioli and set aside to rest.
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2
Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper.
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3
Pulse until it is finely chopped but not pureed.
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4
Cover and refrigerate until ready to use.
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5
Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out.
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6
Dust the counter and dough with a little flour.
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7
Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times.
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8
Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
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9
Dust the sheets with extra flour whenever the dough gets sticky.
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10
Reduce the setting and crank the dough through again 2 or 3 times.
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11
Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli.
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12
Roll out the other half.
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13
Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet.
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14
Fold the other 1/2 over the filling like a blanket.
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15
Gently press out the air pockets around each mound of filling.
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16
Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal.
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17
Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
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18
Make the sauce: Heat the broiler.
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19
Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper.
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20
Broil until the tomatoes burst, about 10 minutes.
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21
In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil.
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22
Put in the shallots and cook them until they are soft, about 5 minutes.
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23
Chop the remaining basil, chives, and chervil and add them to the pan.
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24
Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
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25
Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot.
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26
Lift them from the water with a large strainer or slotted spoon into the tomato sauce.
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27
Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
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28
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt.
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29
Add the eggs, 1 at a time, and continue to mix.
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30
Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed.
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31
If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour.
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32
Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes.
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33
Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
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34
To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center.
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35
Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork.
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36
Gradually draw in the flour from the inside wall and mix it with the beaten eggs.
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37
Use 1 hand for mixing and the other to protect the outer wall.
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38
Continue to incorporate all the flour until it forms a smooth dough.
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39
Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes.
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40
Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
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41
To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out.
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42
Dust the counter and dough with a little flour.
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43
Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times.
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44
Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
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45
Dust the sheets with extra flour whenever the dough gets sticky.
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46
Reduce the setting and crank the dough through again 2 or 3 times.
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47
Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli.
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48
Roll out the other half.
