Spinach Ravioli with Tomatoes and Basil

Ingredients

• 2 pounds fresh spinach, stems removed
• 1/2 pound ricotta
• 1/2 pound mascarpone
• 3/4 cup grated Parmigiano Reggiano
• 1 egg
• 3 egg yolks
• 1 clove garlic, minced
• 1 tablespoon chopped fresh mint
• Salt and freshly ground black pepper
• Pinch of freshly grated nutmeg
• 3 tablespoons extra virgin olive oil
• 5 cloves whole garlic, peeled and crushed with the side of a knife
• 2 1/2 pounds tomatoes, about 4 cups, peeled, seeded and chopped, fresh or canned
• 3 tablespoons unsalted butter
• 1 cup grated Parmigiano Reggiano
• 20 large basil leaves, cut into thin strips