Add the ricotta cheese and mozzarella cheese to the ravioli stuffing and mix well. Season with salt and pepper if needed.
Preheat oven at 375°. Cook the pasta as per box directions. Drain and run cold water over the pasta.
Use a large baking dish and butter the bottom of it. Place over the butter a thin layer of the tomatoes sauce. Fill the shell pasta with the ravioli filling and place in the baking dish, open filling side facing up.
Once the whole baking is filled, add over it some of the béchamel cream, tomatoes sauce and mozzarella cheese
Bake in the oven for 30 minutes, or until the top is bubbly and slight golden color.
Let it rest for a couple of minutes before serving
1 pound fresh spinach
1 pound ground sirloin
¼ of a clove of Garlic
1 cup Parmesan cheese
2 large Eggs
Salt and pepper
In a large skillet add a shadow of olive oil and sauté the ground sirloin making sure that the meat is all separate and all the liquid is absorbed. Add the rosemary and season with salt and pepper. Wash and re-rinse the spinach and remove any hard long stems from the leaves. Add in a couple of batches to the sirloin, mixing well between adding. When all the spinach are wilted and no more liquid is rendered, set aside.
In a large food processor, add the sirloin-spinach mixture. Add the eggs, garlic, cheese and work until the mixture is well blended. Taste and adjust the flavor if needed.
Place in the refrigerator before using to fill the ravioli.