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1
In a standing mixer fitted with the paddle, blend the flour and salt.
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2
In a small bowl, beat the egg with the olive oil and 1 tablespoon water.
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3
With the mixer on the lowest speed, slowly add the beaten egg and mix until the dough comes together in a loose ball.
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4
Turn the dough out onto a work surface and knead it into a smooth, firm ball.
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5
Cover the dough with plastic wrap and let rest at room temperature for 20 minutes to 1 hour.
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6
Pat the dough into a disk.
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7
Using a pasta machine, gradually roll the pasta dough through successively narrower settings, ending with the thinnest.
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8
Cut the dough into eight 5-inch squares and cover.
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9
Bring a medium saucepan of salted water to a boil.
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10
Fill a bowl with cold water.
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11
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.
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12
Place a basil leaf in the center of each pasta square, top with a tomato half and season with salt and pepper.
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13
Fold the pasta over the tomatoes as you would fold a letter, then fold in the ends.
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14
Transfer the ravioli, folded-sides down to a rimmed baking sheet lined with parchment paper and brush with a little olive oil.
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15
Preheat the oven to 450.
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16
Pour enough very hot water around the ravioli to just cover the bottom of the pan.
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17
Bake the ravioli for about 3 minutes, or until heated through.
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18
In a large bowl, toss the remaining 1 cup basil leaves with the tarragon, dill, parsley and chervil.
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19
Add 1 tablespoon of the olive oil, season with salt and pepper and toss well.
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20
Set 1 ravioli on each plate and spoon the Roasted Tomato Sauce around them.
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21
Garnish with the herb salad and serve immediately.
