Potato Ravioli

Preparation:

Preparation: Boil the potatoes, drain them, peel them and pass them still hot through a potato masher. Add the butter, plenty of chopped basil leaves, season with salt and add a pinch of pepper. Prepare the pasta, then roll it into thin sheets. Distribute the mounds of filling well spaced on half of the dough. Cover with the rest of the sheets and make the dough adhere well around the filling. Cut out the ravioli with a pasta cutter and let them dry on a lightly floured work surface. In the meantime, clean the tomatoes, blanch them, peel them, remove the seeds and coarsely chop the pulp, leaving it to drain in a colander. Clean the remaining vegetables, wash them and cut them into cubes, keeping the celery leaves aside. Heat 2-3 tablespoons of oil in a pan and brown the peeled garlic, add the remaining vegetables and continue cooking over medium heat for a few minutes, just long enough for the vegetables to be cooked but still crunchy. Season with salt, add the tomato pulp and a few basil leaves, raise the heat and cook over high heat for a couple of minutes. Cook the ravioli in salted water, drain them after a few minutes, put them in the pan mixing them with the sauce, flavor them with the coarsely chopped celery leaves and serve immediately.