Pesto Ravioli with Tomatoes

For the pesto, rinse basil, shake dry and pluck leaves from stems. Peel and chop garlic. Mince basil with garlic and pine nuts in a blender, then gradually mix in the olive oil and cheese. Season with salt to taste.

For the ravioli, quickly knead all ingredients into a smooth dough, shape into ball, cover and let rest 20 minutes.

For the filling, rinse spinach, blanch for 2 minutes in salted water, drain and squeeze out. Rinse herbs and chop finely with spinach. Add ricotta, egg yolks, parmesan and bread crumbs to spinach mixture. Season with salt and pepper to taste.

On a floured surface, roll out dough to about 2 mm (1/10 inch) thick and cut in half. On one sheet of dough, place hazelnut-sized portions of filling at intervals of approximately 5 cm (2 inches). Place the second dough sheet on top of the first and press down between the filling to seal. Cut out the ravioli into round or square shapes. Cover and let rest for 30 minutes, then cook in salted water in portions for 4  minutes and drain.

For the tomatoes, blanch tomatoes for a few seconds, peel, halve, remove seeds and cut into small cubes.

Peel garlic and chop finely, then fry in hot olive oil. Add the diced tomatoes, season with salt and pepper to taste and sauté for a few minutes.