Squid ink ravioli with tomato confit, ricotta and mascarpone filling and black tomato sauce

In a food processor, run 300 g all-purpose flour, 50 g semolina, four eggs and a heaping tablespoon of squid ink until the dough gets sticky and forms a ball.

Knead on a surface with extra flour until smooth, soft and supple; wrap and refrigerate about 30 minutes.

For the confit, put a pound of cherry tomatoes in a baking pan with a head of garlic halved lengthwise, seven to ten torn basil leaves and about two cups of olive oil; season with salt and pepper and mix.

Cook in the oven at 200 to 225 degrees for one and a half to two hours.

Strain through a sieve, keeping the infused oil.

Chiffonade basil leaves. Blitz half the roasted tomatoes and garlic with an immersion blender into rough chunks and strain, saving the liquid.

Mix in half a cup of whole milk ricotta, a quarter cup of mascarpone and about half a cup of grated parmigiano reggiano; chill until firmed up.

Cut the dough into four, flatten on a floured surface (all-purpose flour works better than semolina for the bench) and roll through the pasta machine from setting zero down to five or six.

Laminate by folding the thin sheet back on itself and running it through again, repeating for a stronger, more elastic dough.

Flour the ravioli mold and the dough well, drape a sheet larger than the mold over it and press in the cavities.

Fill each cavity to the top with filling, lay another sheet over, press together and roll with a rolling pin to cut the edges; pop the ravioli out.

Blend the other half of the confit tomatoes and garlic until creamy; heat in a pan over medium-low with the saved tomato liquid.

Add two heaping tablespoons of squid ink, a pinch of salt, a glug of red wine and about a tablespoon of sugar; cook until slightly thickened.

Boil the ravioli about one minute, lifted in with a spider.

Transfer to the sauce with a splash of pasta water and cook until the sauce thickens and coats each ravioli with a soft black sheen.

Finish with a spoonful of the tomato herb garlic oil and plate.