Take good grape tomatoes, the sauce type, with a sharp knife make a shallow cross-shaped mark in the pole opposite the stem, and plunge them into boiling water for about 50 seconds; drain them with a slotted spoon and after passing them in cold water, peel them off. In a saucepan put a good extra virgin olive oil and chopped shallot and stew (not sauté), keeping the temperature of the oil from rising too high, and to do this, add half a glass of water if necessary. When the shallots have stewed, pour the fresh tomatoes, previously roughly chopped, into the saucepan and cook until the sauce--adjusted for salt--has thickened. With the heat off, when the temperature of the sauce has dropped, add plenty of fresh basil. After boiling them in salted water, just until they emerge, dress the ricotta and spinach ravioli with your fresh tomato and basil sauce, sprinkling them with grana padano cheese and adding a drizzle of evo oil on the plate.