Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce

Stir together ricotta, mozzarella, 1/2 cup Parmigiano-Reggiano, 1/4 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Chill until ready to use.

Place 1 dough sheet on a well-floured surface with one long side facing you. Brush right half of dough lightly with water; arrange one-fourth of whole basil leaves on top in a single layer. Fold the dry dough half over the basil-topped dough half; press gently to adhere. Dust dough generously with flour, and cut in half crosswise.

Set rollers of a pasta machine to setting number 4. Working with 1 basil-filled dough piece at a time, feed dough through pasta machine. Transfer to a lightly floured surface with one long side facing you; brush off excess flour. Repeat process with the second basil-filled dough piece.

Leaving a 1-inch edge from the short side of the first dough sheet, place a teaspoon-size ball of ricotta filling 1/2 inch from the bottom of the long side. Continue placing spoonfuls of ricotta filling in 1 row, leaving 2 inches between them. Lightly brush dough around ricotta filling with water. Fold top half of dough over row of ricotta filling, and gently press dough around filling to seal. Using a fluted pasta wheel cutter or a sharp knife, cut filled dough into 2-inch square ravioli. Transfer to a lightly floured baking sheet; cover with plastic wrap, and chill until ready to use. Repeat process with second basil-filled dough piece and ricotta filling.

重复步骤2至4，剩下的3张面团，全罗贝叶和意大利乳清干酪填充。可以将馄饨回火长达8小时或过夜，也可以冻结长达1个月。

在一个大碗上工作，在盒子刨丝器的大孔上磨碎西红柿，丢弃皮肤和茎。（如果混合物非常松散，请在碗中倒入细线滤网；丢弃多余的液体。）加入2汤匙盐，剩余的1/2杯切碎的罗勒，然后剩余1/2茶匙胡椒粉。让室温下15分钟。逐渐搅拌油。

将4夸脱的水煮沸。加入剩余的1/4杯盐，搅拌直至溶解。分批工作，将馄饨煮沸至嫩，约1分钟30秒。（如果用冷冻烹饪，将馄饨煮沸2至3分钟。）将馄饨放在新鲜的番茄酱上，撒上剩余的1/2杯帕米亚诺 - 雷吉亚诺。如果需要，淋上香脂釉。