Cheese ravioli with quick tomato sauce

Crack two eggs into a mixing bowl; separate a third, the yolk into the bowl and the white kept for the filling. Beat smooth.

Stir in as much all-purpose flour as the eggs will take.

Turn onto a floured cutting board and knead with a little more flour until reasonably solid, smooth and only a little sticky, under five minutes; a wetter dough seals better.

Cover and rest the dough about half an hour.

Peel and mince the shallot and garlic; cut the carrot into slices, sticks, then a brunoise.

Cook the vegetables in olive oil in a wide pan on high heat, stirring continually, 3 to 4 minutes until soft and starting to brown.

Add the can of whole plum tomatoes and break them up with the spoon; add a pinch of salt, pepper and optionally a little white wine.

Reduce to a simmer and stir occasionally while making the filling.

Mix ricotta, grated mozzarella, grated Pecorino, pepper, salt and garlic powder with the egg white, cutting it together first then stirring; taste for seasoning. About a cup and a half of filling is needed for this much pasta.

Move the dough to a clean, unfloured counter and roll it into a cylinder.

Shave off a thick coin with a knife, flour it, and pinch it out with the fingers into a flat round disk.

Roll it thin with a pint glass, keeping it well floured.

Spoon a little filling into the centre without touching it, drape the dough over, and pinch hard right up to the filling to expel air and seal; optionally trim three sides with a knife. Wet a finger with water if a seam will not stick. Make them smaller than wanted, as they swell about 50% in the boil.

Boil a big pot of water salted about twice as heavily as for dry pasta; add the ravioli one at a time and cook until they float and the thick centre turns paler, about three minutes.

Drain, keeping a good amount of the pasta water to thin the sauce; toss with the sauce and a big handful of whole basil leaves.