Blend the boiled and well-drained spinach leaves with the egg and fresh cream, salt, and pepper. Pour the mixture into silicone molds and cook in a bain-marie or microwave. Once cooked, let cool and partially glaze with Ice Choc Ruby chocolate. In the meantime, reduce the red wine in a small saucepan. Once the Ravioloni with buffalo ricotta and baby spinach leaves Divine Creazioni® are cooked in boiling salted water, drain them, leaving a little cooking water, and toss them in a pan with fresh butter. Finally, pour the hot Sangiovese reduction onto individual plates, place the ravioloni, and finish with the glazed spinach zuccotto. Optionally, finish with a few crispy spinach leaves.
