All the ingredients are mixed and kneaded in the food processor with the whisk attachment, so that a firm yellow dough is created.

If it gets too sticky, a handful of flour can be added. If it is too dry, a little water will help.

The dough is then wrapped in cling film and placed in the refrigerator to rest.

To do this, first let the spinach thaw a little and then chop it very finely with a large knife. Mix the ricotta with the chopped spinach in a large bowl.

There are also walnuts, which have also been chopped beforehand. Then the pecorino is rubbed into the bowl.

The clove of garlic is pressed in. All ingredients are mixed to a smooth mass and garnished with salt and pepper

Put the tomatoes in a baking dish and mix them with the olive oil and honey.

Then the fine rosemary needles are chopped up and spread over the tomatoes.

Throw the garlic cloves whole into the baking dish.

Finally, the tomatoes are seasoned with salt and pepper and put in the preheated oven for about 15 minutes at 200 degrees.

For the ravioli, the dough is rolled out as thinly as possible with a pasta machine or a rolling pin.

The tag should be a maximum of half a millimeter thick at the end.

Then cut out about 30 circles with a water glass.

Each raviolo results in a top and a bottom.

Put a teaspoon of the filling on a circle. The raviolo is closed with a second circle and pressed firmly around the edges.

When the ravioli are ready, they must be boiled in salted water for about 3 minutes.

Add to this the juice and zest of the lemon. The finished ravioli are then tossed in the butter.

Three ravioli with three tomatoes each are arranged in a pasta or soup plate.

At the end, the dish is served with fresh pepper and freshly grated Parmesan.