Chive Ravioli with Veal

• 120 g of 00 flour
• 100 g of semolina
• 2 eggs
• 20 g fresh chives
• semolina for the mold and the tray

INGREDIENTS (for the filling and the dressing)

• 250 g minced veal
• 70 g of ricotta
• 2 tablespoons of white wine
• 40 g of stale bread
• ½ onion
• extra virgin olive oil to taste
• salt, pepper, nutmeg
• ingredients for the dressing
• 500 g of cherry tomatoes
• 4 tablespoons extra virgin olive oil
• 10 basil leaves
• salt

• Prepare the fresh chive pasta: wash and dry the chives, chop them and blend them in the mixer with the two flours, then prepare the dough.
• Slice the onion and brown it in a pan with two tablespoons of extra virgin olive oil, add the minced veal and cook for a few minutes, moisten with white wine. Add salt and pepper. Let it dry, turn off and let it cool.
• Mix the minced meat with the ricotta and the stale bread soaked in milk or broth. Adjust the seasoning and add a little nutmeg. Mix well.
• Roll out the dough, using the machine (or a rolling pin), place half of the sheet of dough on a multiple ravioli mold sprinkled with semolina, fill with the filling and cover with the other half of the sheet of dough, letting the air out. Pass the rolling pin over the surface and turn the mold upside down. If necessary, pass the wheel to divide the ravioli. Place them on trays sprinkled with semolina.
• Prepare a sauce with fresh tomatoes, if it's the right season, or with peeled tomatoes/purée. Cut the tomatoes into quarters and cook them with the lid on in a pan where you have heated some oil (with a clove of garlic if you like) for about half an hour, after having added salt and basil.
• Cook the ravioli in plenty of salted water for 5 minutes, drain and pour them into the pan with the sauce and let them flavour for a minute on a low flame.