Follow the instructions to make 1 recipe of Multipurpose Pasta Dough (linked in the ingredients section above). While the dough is resting in the fridge, make your ravioli filling.

Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.

Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta roller starting with the widest setting.

Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.

Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.

Lay your pasta sheet on a flat surface dusted with flour while you roll out the rest of the dough.

Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.

Lay your pasta sheet flat on a lightly floured work surface. Add about 1 to 2 teaspoons of filling about 2 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. Carefully press the sheets together around each scoop of filing. Press out as much air as possible.

Next, use a ravioli cutter or a knife to cut your sheet into 2x2” squares. Sprinkle a sheet tray with semolina then set the ravioli aside on the sheet tray. Dust the tops with a small amount of semolina flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator until ready to cook.

Add the olive oil to a large saute pan over medium heat. Add the tomatoes and cook for about 5-6 minutes until the tomatoes start bursting and are much softer.

Add the garlic and cook, stirring often, for about 20 seconds, then stir in the salt and red pepper flakes.

Add the red wine and turn the heat up to medium high. Cook until the consistency has thickened and the wine is reduced by about 70%.

Stir in the basil and oregano and pick out some of the cherry tomato skins if desired

Add some reserved pasta water right before the ravioli are done and stir to finish the sauce. Taste and adjust for seasoning.

Bring a large pot of water to a boil. Add 2-3 tablespoons of kosher salt.

Gently swirl the water and make sure it is just barely boiling (not a rolling or rapid boil) and carefully add the ravioli. Let the ravioli cook until they float. This should take about 2-4 minutes.

After about 2 minutes, remove a cup of pasta water and use some to finish the sauce, bringing it to the consistency desired.

Remove the ravioli with a spider and add it straight to the sauce. Carefully coat the ravioli. Plate the ravioli and garnish with additional parmesan cheese, basil, and/or red pepper flakes