Yield 24 raviolis / 3 per servings. Making process for each pasta color: In a food processor, pulse all ingredients together (liquids first) until it forms a ball. The dough should be firm; it will relax during resting time. Wrap it up and chill for an hour or longer. This resting period allows for better absorption of moisture and helps the gluten and starches to align. It makes the dough more extensible, better able to roll out without tearing. Flatten and shape each dough (starting with the yellow then red and green) into a 1/2''/1.25cm thick sheet. Dust it lightly with the flour mixture and pass it through the widest setting on the pasta machine and keep reducing the space between the rollers after each pass and fold it in thirds, like a letter and pass through the pasta machine with the seam of the letter perpendicular to the rollers; repeat this folding and rolling step 2 or 3 times and let dough to rest 30 minutes or longer in the refrigerator.
Flatten each pasta dough into a 1/4''/6mm thick rectangle and superimpose the 3 colors; the green, yellow and red. Lightly brush water in between each layer to stick and press down to seal. Divide in half and superimpose both pieces creating a 6 layers cake. Cut slab into 1/2''/1.25cm thick slices. Seal them by 2; having now 3 pieces of 12 layers. Each piece would make 8 ravioli. Wrap up and chill 30 minutes or more to relax before rolling out.

Sweat onions and garlic in butter over medium high heat for a few minutes. Add flour and cook for a minute (make a roux). Add milk (add a bay leaf and a thyme sprig) and bring to boil whisking constantly; cook for 2 minutes. Remove and discard herbs. Turn off the heat and whisk in the yolk and add cheeses and season with salt, pepper and nutmeg. Incorporate the chopped cooked greens and parsley. Let cool completely prior using.

Flatten dough and pass through the machine until the pasta is about 1/16''/1.6mm thick. It should be 5.5''/14cm wide. Fill ravioli dough on one line – slightly offset from the center to better wrap. Lightly brush with water around each ravioli and sides and fold dough over leaving an uncovered 1/2''/1.25cm space on its edge. Lightly brush with water, flip and seal each portion and cut out. Dust cornstarch over the finished ravioli to prevent from sticking if not cooked right away. Ravioli can be refrigerated for a day max. Remaining pasta dough can also be turned into marbled extra pasta.

Heat up olive oil and add the crushed garlic and cook until it turns light brown on medium heat. Turn the heat off and throw in basil and let infuse for some time. Meanwhile, pass tomatoes through a food mill and bring it to boil. Add the olive oil garlic mixture and add seasoning. Tomato sauce can be kept refrigerated up to a week. Discard garlic and basil when ready to be served.

Bring about 3qt/3L salted water to a boil and add ravioli. Once the water returns to a boil, cook for about 5 minutes.

Spoon out tomato sauce, arrange hot ravioli, add a drizzle of olive oil, aged or reduce balsamic vinegar and garnish with some parmesan shavings, halved cherry tomatoes and fresh basil leaves. Enjoy!