Baked Ravioli with Tomato Sauce

For the ravioli dough, knead the flour with the eggs, oil, and 1 teaspoon of salt into a smooth and pliable dough. Add more water or flour if necessary. Shape the dough into a ball and wrap in plastic wrap. Let rest for 30 minutes.

For the filling, rinse the herbs and blanch in salted water. Squeeze the excess water and chop finely. Peel the shallot and the garlic and chop finely. Sauté in hot butter until translucent. Mix with the herbs, cream cheese, and Parmesan. Season with salt, pepper, and nutmeg.

For the sauce, salad the tomatoes. Peel, quarter, remove the core and dice finely. Peel the shallots and garlic, chop very finely and fry briefly in hot oil. Cover with the tomatoes in the pan and season with salt and pepper. Simmer for about 5 minutes. Season with a pinch of sugar.

Preheat the oven to 220°C (approximately 425°F).

Knead the dough again and roll out to the thickness of the back of a knife, with a pasta machine or a rolling pin. On half the dough, place the 1 teaspoon of the filling in intervals of 4 cm (approximately 1 1/2 inches) apart and fold the other half of the dough over. Press the dough around the filling and cut with a square cookie cutter into square ravioli. Cook for 3-4 minutes in boiling salted water.

Remove the ravioli with a skimmer and toss with the tomato sauce.