1) Rinse the spinach. Blanch a handful of leaves and then blend them into a paste adding a little olive oil.

2) Blend the pasta flour, egg yolks and a pinch of salt. Add the oily spinach paste and then blend again until you get a firm dough. Add more olive oil or water if necessary. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.

3) Then chop the rest of the spinach roughly. Gently fry the garlic, ginger, half of the red chili and half of the chopped onion in olive oil for about 3 minutes. Add the remaining fresh spinach. Stir well and season with salt. Cook the spinach over low heat until soft. Remove most of the liquid. Stir in 3 tablespoons of grated parmesan cheese. Then take the pan off the heat and let the spinach filling cool.

4) Brown the remaining chopped onion and garlic in some olive oil. Then add the tomatoes and remaining chili. Season with salt. Let the tomato sauce simmer under a lid for 20 minutes.

5) Roll out the dough thinly (I went as far as stand 7 on the pasta machine). With a round ravioli cutter, cut out circles of dough and wrap the scraps in clingfilm. Beat the remaining egg. Put a teaspoon of spinach filling onto a pasta circle. Brush the edges with a little water or egg wash. Place another dough circle on top of the filling. Gently fold down the sides and work your way round the filling, pushing out all of the air. Then tighten both pasta circles with a fork.

6) Keep the ravioli under a damp kitchen towel and put the badges in the fridge or the pasta may get sticky. Make ravioli until all of the filling is used. Heat a generous amount of salted water. Cook the ravioli for 1 minute. Take them out with a slotted spoon.

7) Scoop the tomato sauce into deep plates. Top with the ravioli. Sprinkle with extra olive oil, salt and grated parmesan cheese. Serve immediately.