Potato and Chard Ravioli with Tomato Sauce

Method

1. Prepare the dough: mix flour, semolina, turmeric, oil, and water. Knead for about 10 minutes until smooth, then let rest covered for at least 30 minutes.
2. Prepare the filling: trim and finely slice Swiss chard. Sauté a garlic clove in oil, add chard, and cook for a few minutes. Mash boiled potatoes in a bowl, then add the cooked chard (remove garlic), toasted and chopped pine nuts, salt, pepper, and oil. Mix well and let cool.
3. Prepare the sauce: sauté a garlic clove in oil, add cherry tomatoes with their juice, season with salt, cover, and cook for 30 minutes. Remove the lid for the last 5 minutes to thicken. Discard garlic and add fresh basil.
4. Form the ravioli: take a piece of dough, keep the rest covered. Flatten slightly, then roll out using a pasta machine, stopping at the second-to-last thickness. Cut the sheet in half. Place 7g portions of filling at regular intervals on one half, top with the other sheet, press to seal, and cut out ravioli with a pastry cutter. Dust a tray with semolina and place ravioli without overlapping.
5. Cook the ravioli in salted boiling water until al dente. Drain directly into the sauce pan, gently toss to coat. Serve with fresh basil and a grind of black pepper.