Sun-Dried Tomato Ravioli with Basil Cream Sauce

Directions

1. Pour flour into a mound on your chosen surface.  Make a well in the center of the dough.  Add eggs, tomato paste, olive oil, salt and pepper to the well.  Using a fork, begin to whisk the eggs with the tomato paste.  Begin to incorporate the flour into the eggs.  As the dough begins to form a shaggy mass, switch to using your hands.  Begin to knead the remaining flour into the dough, pressing with the heel of your hands.  Once all of the flour is incorporated into the dough, form it into a ball and wrap in plastic.  Set dough aside for 1 hour.
2. Prepare filling by mixing ingredients together in a small bowl.  Set egg whites in another small bowl.
3. Divide the past dough in half.  Using your desired method, roll out pasta until it is about 1/8-inch thick.
4. If using a ravioli form: Lightly coat with flour and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place 1 tablespoon of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with the egg whites, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
5. If free styling the ravioli: Flour your work surface and place one sheet of pasta dough on the counter.  Add tablespoons of filling about 1-2 inches apart.  Using a pastry brush, paint around the ricotta filling with the egg whites.  Lay the second sheet of dough on top of the first.  Press the top layer of pasta onto the lower layer, trying to remove any air bubbles from the ravioli.  Cut the ravioli apart using a knife, pizza cutter or pasta cutter. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
6. Bring a large pot of salted water to a rolling boil.  As the water comes to a boil, prepare the cream sauce.  Combine basil, white wine and garlic in a blender and blend until smooth.  Pour contents of the blender into a saucepan and bring to a boil over medium heat.  Add heavy cream and stir with a whisk.  The sauce will take about 15 minutes to reduce.  Don't be tempted to raise the heat to high, let it reduce slowly.  Once the sauce is close to your desired thickness, give it a taste.  Season with salt and pepper.
7. As the sauce is reducing, add ravioli to the boiling water.  Don't walk away, it won't take that long to cook the ravioli through.  Once the pasta floats to the top, it is done, this will take about 3-5 minutes.  Fish out pasta with a slotted spoon and set to drain in a colander.  Allow pasta to drain for 1 minute before serving.  Serve ravioli with basil cream sauce.