First, make the pasta dough by mixing the eggs with both types of flour and water. Mix together and then knead to form a smooth and workable dough. Cover and set aside to rest for 30 minutes.

Next, prepare the cheese filling. Mix the Ricotta, chopped Mozzarella, fresh basil, salt and pepper as desired. Place in the refrigerator until ready to use.

Transfer the dough to a floured surface press out the dough with your fingers. Then roll out the dough with a rolling pin or pasta machine into thin rectangular sheets. Fold the sheet in half and then unfold creating a crease down the middle of the pasta. Brush one side of the pasta with a beaten egg. With a pastry bag or spoon, add teaspoons of filling in rows about 1-inch apart on the egg brushed side of the sheet. Next fold the other side over to cover the filling side. To cut the ravioli, use a round cutter or knife, or simply slice into squares. Press the outer edges together to ensure that the filling will not leak during boiling.

Cook the ravioli in salted water for 5 minutes.

Next, prepare the sauce in a large pan. Heat a generous amount of olive oil over medium heat, add the whole garlic clove and blonde. Add the tomato purée, fresh basil and sauté together for about 10minutes. Add cream, if desired, the cooked ravioli and toss together over high heat for a few seconds before serving. Add a pinch of sea salt, to taste.

Serve hot. Garnish with fresh basil and grated Parmigiano Reggiano cheese.

Vary the fillings by adding your favorite ingredients such as ground meat, sautéed squash or pumpkin, fried eggplant cubes, or any seasonal vegetables.