Make fresh pasta dough for this recipe. For 2p put 1 cup of 00 flour on a wooden table or board. Make a little well in the center and add 1 egg. Mix everything together, first with a fork and continue with your hands. Knead the dough carefully for approx 10 mins. Use extra flour if needed. Stop when the mass is elastic and a little sticky. Cover in cling film and allow to rest at room temperature for at least 30 mins. For ravioli you do not need a pasta machine. Use a rolling pin to flatten the dough and decide the right shape. For the filling mix 100 grams of ricotta, 2 table spoons of parmigiano, 2 chopped garlic cloves, 50 grams of drained spinach. Mix carefully. Make the ravioli. Use a small amount of filling and close the ravioli with some water and a fork. Cook the ravioli in salted water. Mix 1 cup of boiling water with 350 grams of drained spinach and a handful fresh basil. Add pepper, salt and 100 ml of light cream. Mix to obtain the sauce. Mix the warm ravioli with the green sauce and some halved ovenwarm cherry tomatoes.