Herb ravioli with chanterelles, tomato coulis and basil oil

Ingredients

• 1 1/2 tsp. olive oil
• 1/2 cup finely diced onions
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic, finely chopped
• 1/2 lb. Swiss chard, leaves only (2 cups)
• 1 1/3 lb. arugula, leaves only (4 cups)
• 1/2 lb. spinach, leaves only (2 cups)
• 1/2 bunch watercress, rinsed, dried and chopped
• 3 Tbsp. chopped chives
• 3 Tbsp. chopped chervil
• 3 sprigs chopped dilly
• 3 sprigs tarragon, leaves only, finely chopped
• 3 Tbsp. mascarpone
• 2 Tbsp. ricotta
• 3 Tbsp. finely grated Parmesan cheese
• pinch of ground nutmeg
• 1 egg, beaten
• 1 Tbsp. finely grated Parmesan
• 1 Tbsp. unsalted butter
• 1 cup fresh chanterelles
• 3 cups all purpose flour
• 2 1/3 cups semolina
• 16 large egg yolks
• 1-3 whole large eggs
• 1/2 Tbsp. olive oil
• 1/2 Tsp. water
• 1 Tbsp. olive oil
• 1/2 cup onions, finely chopped
• 3 cloves garlic, finely chopped
• 1 bay leaf
• 1 sprig fresh thyme
• one 14-oz. can plum tomatoes, drained and squeezed, excess juice reserved
• 3 lbs. ripe tomatoes, halved, seeded and finely chopped
• pinch of sugar
• 4 sprigs basil
• 1 Tbsp. finely grated Parmesan cheese