Rocket Ravioli

Preparation:

Preparation: Clean the rocket, let it dry in the butter, on the flame, together with the shallot; sprinkle with the white wine and let it evaporate. Chop the cooked rocket and put it in a bowl together with the other ingredients for the filling. Mix them carefully, then place the bowl in the refrigerator. Put the flour on a pastry board and pour the three yolks, the whole egg, the wine and the salt into the centre. Knead until you get a smooth and homogeneous compound. Roll it out until you get thin sheets, then cut many discs on half of which you will put a spoonful of filling in the center. Cover them with the other half, sealing along the edges. At this point prepare the sauce: heat the oil in a saucepan, sauté the garlic and after a few minutes add the tomatoes cut into strips. Add salt and pepper, cook for 10 minutes then add the basil; blend the sauce and pass it through a fine sieve. Put it back on the flame to thicken it and stir in the butter cut into small pieces. Cook the ravioli in salted water. Drain them, add them to the sauce in a saucepan and simmer for a few seconds. Serve them on a plate decorated with rocket leaves.