Put all the ingredients (except spinach) in a saucepan and simmer for 6 hours until the meat begins to separate into fibers.
Fry chopped fresh spinach in olive oil for 3 minutes.
Add the cooked spinach to the minced meat, mix with the egg and add the grated parmesan. Place in refrigerator for 30 min.
Roll out the dough on the table to a thickness of 0.5 mm and cut into squares using a mold.
Put the minced meat in the middle, grease the edges of the dough with a mixture of water and yolk, fold the squares in half to make triangles. Roll the edges of the triangle into a "cap".
Mix milk and cream and heat in a saucepan to 50 degrees, add grated parmesan, beat with a blender, add an egg at the end.
Boil water, add salt, put ravioli into boiling water and cook for 4 minutes. Heat the parmesan sauce in a saucepan to 40 degrees.
Pour the Parmesan sauce onto a plate and place the ravioli vertically on it. Garnish with parmesan chips and confit tomatoes.