Ingredients

1/2 recipe Pasta Dough for Ravioli, recipe follows
1 pound medium-size raw shrimp, cleaned and shelled
1 bunch fresh basil leaves, plus more for garnish
1 bunch fresh chervil, plus more for garnish
1 bunch fresh chives, plus more for garnish
1 large egg white, plus 1 egg for wash
8 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes
2 shallots, finely chopped
1/2 bunch fresh chervil, plus more for garnish

Flour, for dusting

Instructions

Make the Pasta Dough for Ravioli and set
aside to rest.

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. Pulse until it is finely chopped but not pureed. Cover and
refrigerate until ready to use.

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. Dust the counter and dough with a little flour. Press
the dough into a rectangle and roll it through a pasta machine set at the widest setting 2
or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it
from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets
sticky. Reduce the setting and crank the dough through again 2 or 3 times. 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. Roll out the other half.

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. Fold the other 1/2 over the filling like a blanket. Gently press out the air
pockets around each mound of filling. Use a sharp knife to cut the sides around each mound
and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to
prevent the ravioli from sticking and lay them out to dry slightly while assembling the
rest.

Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2
tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst,
about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons
olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop
the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into
the pan and cook for another 5 minutes; keep warm while you cook the ravioli.

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.
Lift them from the water with a large strainer or slotted spoon into the tomato sauce.
Gently coat the ravioli with the sauce and serve garnished with more chopped
herbs. Pasta Dough for Ravioli:
5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
6 large eggs
2 tablespoons extra-virgin olive oil To make the pasta dough: In an electric
mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and
continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough
is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in
some more flour. Dust some flour on a work surface, knead and fold the dough until it is
elastic and smooth, this should take about 10 minutes. 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.

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. Add the eggs and 1 tablespoon olive oil to the well
and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it
with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall.
Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on
the work surface; knead and fold the dough until it is elastic and smooth, this should
take about 10 minutes. 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.

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. Dust the counter and dough with a little flour.
Press the dough into a rectangle and roll it through a pasta machine set at the widest
setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to

prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the
dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times.
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. Roll out the other
half.

Yield: enough for 48 ravioli