Baked Ravioli

For the dough, pour out the flour onto a work surface, make a well in the center and add the eggs, egg yolks, oil and salt. Mix with a fork until combined, then knead with hands until smooth. If necessary, add a little water. Wrap in plastic wrap and refrigerate for 1 hour.

Stir together the ricotta, spices, parmesan, breadcrumbs and egg.

Divide the dough into portions and roll out thinly on a floured surface.

On half of the dough, distribute 1 teaspoon of filling at a distance of about 4 cm (approximately1 1/2 inch). Arrange the second half of the dough over the top and press the dough between the filling, then cut out circles with a round cookie cutter (about 4-5 cm in diameter) (approximately 1 1/2 - 2 inches). Press the edges firmly together, brushing with a little water if necessary to seal. Carefully drop into boiling salted water and cook for 1-2 minutes, then rinse in cold water and drain.

Rinse the tomatoes, remove the stems and chop.

Rinse and trim the spinach. Peel the garlic, chop finely and fry briefly in butter. Add the spinach and cook until the liquid has evaporated.

Whisk the eggs together with the cream, creme fraiche and cheese and season with salt and nutmeg.