Beet Green Cavatelli with tomato basil anchovy sauce

Cavatelli:
1 1/4 cups ricotta cheese
1/4 cup chopped beet greens
1 large egg yolk
1 tablespoon olive oil
1 3/4 cups all-purpose flour
1 cup semolina
salt, ground white pepper

Sauce:
1/2 cup sun-dried tomatoes
2 teaspoons olive oil
1 qt canned tomatoes
3-4 cloves garlic, chopped
1 cube of basil/olive oil
Salt and pepper
freshly grated Parmesan cheese
1/2 cup Chicken Stock
1 tin of anchovies
crushed red pepper
red wine

Put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste. Add the flour, semolina, salt and white pepper and process until the mixture comes together to form a ball. Scrape the dough out onto a lightly floured work surface and knead briefly. Wrap the dough in plastic and let stand at room temperature for 30 minutes.