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Egg & spinach ravioli with herb filling & tomato concasse

Try Tilly Ramsay’s exquisite and delicious pasta creation

For ravioli, bring a small saucepan of water to the boil. Blanch 50g baby spinach and refresh in cold water. Reserve saucepan of water. Drain spinach, squeezing with paper towel to remove water. Place into a small food processor along with 125g eggs and process until spinach is very finely chopped. Place 225g semolina onto a clean work surface. Make a well in the centre. Add