Tri-color striped ravioli with black kale Mornay filling and tomato sauce

Color separate pasta doughs with natural foods: turmeric for yellow, paprika and tomato paste for red, parsley flakes and a dash of paprika for green; make each the same consistency.

Wrap and chill the doughs for an hour or more.

Wash the kale in water with a splash of white vinegar, drain, remove the stems and chop.

Blanch the kale in well salted water a couple of minutes, shock in ice water and drain.

Chop parsley; squeeze the remaining moisture from the kale and combine with the parsley.

For the Mornay, melt butter in a medium saucepan over medium heat and sweat the onions with garlic; add a sprig of thyme and a bay leaf if wished.

Add flour and cook a minute, then mix in the cold milk, bring to a boil and cook two minutes whisking constantly.

Season with salt, pepper, nutmeg and orange zest; off the heat add the egg yolk, the cheeses and the greens and cool completely.

For the tomato sauce, cook crushed garlic in olive oil until just light brown; off the heat add a branch of basil to infuse.

Pass tomatoes through a food mill, combine with the garlic oil, season with salt, pepper and sugar and cook a few minutes.

Flatten each dough into a half-inch-thick rectangle, dust lightly and pass through the pasta machine's widest setting, narrowing the rollers each pass.

Fold in thirds and repeat the folding and rolling two times; rest 30 minutes in the refrigerator.

Flatten each color into a quarter-inch (6 mm) rectangle and stack green, yellow and red, brushing water between layers.

Cut into two pieces and stack again; cut into half-inch slices, join them in pairs with water, wrap in plastic and refrigerate 30 minutes to relax.

Pass through the machine to about 1.6 mm thick; trim the sheet to five and a half inches wide.

Pipe the chilled filling, brush lightly with water, fold the sheet in half leaving about half an inch free at the edge, flip and seal each ravioli well before cutting.

Cook the ravioli about five minutes.