Pockets of pasta enclose a creamy filling of ricotta cheese blended with chopped spinach, finished under a bright marinara sauce made from San Marzano tomatoes. This take emphasizes the freshness of the ricotta, which stays light and not overly heavy, distinguishing it from meatier stuffed pastas. The spinach adds a subtle earthiness that balances the sauce's acidity, with the ravioli holding shape through gentle boiling. Diners appreciate the classic preparation that lets simple ingredients shine.