For the tomato sauce:
For the ravioli and the filling
First prepare the tomato sauce.In a sauce pan, heat some oil and add the onion with the garlic. When the onion is soft but not burn and the diced tomatoes and basil and season with salt and pepper and some dry herbs of your choice.
When the tomatoes are soften, add the passata, the can of crushed tomatoes and little bit more of basil. Season to taste and reduce the heat and let it simmer to get the taste.If you see it’s getting dry add a splash or water and adjust the seasoning.
While the tomato sauce is simmering, in a frying pan fry the chorizo with the chili. Don’t need to add any oil or add really few because the chorizo will fry in it’s on fat. Add the thyme and coriander to you taste.When you see the chorizo is almost done add the spinach and combine all together. Soon as the spinach is done take it out from the heat and let it rest.
When it’s cold mixed with ricotta in a bowl, taste and adjust any seasoning. Put it on the fridge.
While the ricotta is on the fridge, prepare the pasta.
Divide the pasta in 4 small pieces.If you have a pasta machine, pass it thru all the positions till you get really thin sheets of pasta. If you don’t, with a rolling pin just shape the pasta as thin as you can and long as you can.
After you have a thin sheet of pasta, spread it on the table. Take the filling from the fridge and with a spoon start putting it on the pasta leaving spaces between it. With another sheet put it on top and then cut in a ravioli shape.
Put water to boil and cook them between 4 to 6 minutes.
Put the ravioli on a deep plate, add the tomato sauce on top, sprinkle with some fresh herbs and enjoy