Prepare the pasta dough first, even the day before. Use 00 flour. For each 250 grams of flour use 1 egg. Mix flour and egg. Add water, bit by bit, until you obtain a smooth but firm dough. Prepare the fresh pasta dough in the kitchen robot or manually. Split the dough in two parts. Mix one half with a little amount of squid ink (which I find in the fish department in small bags). Store the dough in the fridge in clingfilm.
For the filling of the ravioli for 3p blanch 250 grams of spinach. Drain thoroughly. Mix 300 grams of ricotta, 2 finely chopped garlic cloves, 1 table spoon of thyme, pepper and salt. Add the drained and chopped spinach. Store in the fridge until the moment of making the ravioli.
Work on a clean kitchen table to finish the pasta. Use flour on the table, on the rolling pin, on your hands to avoid the dough sticking on the table or rolling pin. Make thin sheets. Decide the size and shape of the ravioli. You can but do not have to use a special ravioli tool. Use a fork, and if necessary a bit of water to close the ravioli. The size of the ravioli will define the amount of filling, thus find out ‘how far you can go’.
Prepare some ovenbaked cherry tomatoes. For 3p 500 grams of tomatoes in a drizzle of olive oil. Add 2 chopped garlic cloves. Bake in the oven for 20mins at 180°.
Mix 300 ml of good quality chicken of vegetable stock with 200 ml of real cream. Add 1 teaspoon of dried basil. Cook until the sauce thickens. Add black pepper and fresh chopped basil.
Boil the ravioli in salted boiling water. Remove them when they appear on the surface. Put the ravioli in the oven dish with the tomatoes. Leave in the warm oven (turned off) to keep them warm and use the oil-tomato liquid in between the pasta layers to avoid sticking.
Serve the black and white ravioli ( the colors of Siena) with the ovenbaked tomatoes and the basil sauce.