Spinach and Ricotta Stuffed Pasta with Tomato Cream Sauce

For the pasta: Cook the lasagna sheets in salted boiling water until al dente, drain, rinse until cold water until cool and drain. Grease the molds with butter. 

For the filling: Rinse the spinach thoroughly, blanch until wilted, drain and then squeeze out excess water. Chop the spinach coarsely and mix with the cheese and egg and season with salt, pepper and nutmeg.

Line the molds with lasagna, trimming the excess. 

Spoon the spinach mixture into the ramekins and arrange in a baking pan. Fill the pan with hot water, halfway up the sides of the ramekins. Cover with aluminum foil and bake in a preheated oven (180°C) (approximately 350°F) for about 30 minutes.

For the tomato cream sauce: Cut an "X" into the base of each tomato, blanch, rinse with cold water, peel, quarter, core and roughly chop. Peel the shallot and garlic, chop finely and sauté in oil until softened. Add the chopped tomatoes and simmer for about 10 minutes over medium heat. Purée with the crème fraîche and season to taste.