Preparation

1. For the pasta: On a work surface pile the flour and make a well in the center. Break the egg and egg yolks into the well and add tomato paste, salt, and olive oil. Using a fork, break up the egg yolks then  swirl to combine. Knead the dough for ten minutes, then let rest for 30 minutes. The dough will get nicely orange through the addition of tomato paste!

2. For the filling: Combine all of the ingredients for the filling and transfer it into a piping bag.

3. To roll the pasta: Roll out the paste thinly. up to number 5 on a pasta machine, to make one long strip of dough. Put it onto a working space and pipe three circles onto half of the strip. See pictures of the technique here. Pipe two circles on top of each other so it will contain the egg yolk. Then put one egg-yolk each into these circles. Brush the pasta with egg-white and fold the other half of the dough over the filling. Now push out the air around the filling with the side of the thumb and push the pasta together. Now cut the ravioli nicely with the ravioli cutter. Boil them in boiling salted water for 5 minutes. Then take them out with a slotted spoon.

4. For the sauce: Melt the butter in a skillet and add the garlic, rosemary, and spinach. Saute for 1 minute. Add 30 ml (2 tablespoons) of leftover filling and mix well, then add the cherry tomatoes. Season to taste with salt, pepper, and chili. Add some heavy cream if desired. Then add the drained ravioli and move them carefully around the sauce. Serve immediately!