For spinach stuffing: Put spinach leaves in boiling water for 1 minute. Refresh in cold water. Squeeze out the extra water and chop fine. Heat the olive oil in a pan and saute the chopped spinach. Add the remaining ingredients, mix well.
For the ravioli: Mix all the ingredients together to form a stiff dough. Do not add water at all. If the dough seems too tight, wet your hands and knead again. Cling wrap and set the dough aside for 10 minutes.
Roll out the dough into a long rectangular piece. Fold and roll again. Repeat the process thrice. Cut into six 2-inch wide strips.
Place a spoonful of the stuffing at equal distances along half the strips. Moisten the strips between the filling. Place the reserved strips on top of the ones with the filling.
Press down lightly around the filling to seal well. Cut into squares with the filling in the center.
Bring a large pan of water to a boil with 1 tsp salt. Add the ravioli and cook for a few minutes till almost done taking care not to overcook. Drain and refresh in cold water.
For the Red/Tomato Sauce: Dry-roast the garlic in a pan till golden in color. Chop the tomato roughly. In a pan, cook the tomato and onion and then add 1.5 cup water for 15 minutes, covered. Remove from heat and leave to cool.
Puree it in a blender. Return the puree to the pan and add the salt, pepper, paprika and the garlic. Bring to a boil and let it become a little thick. Stir in the cream and remove from heat.
To serve, pour the sauce into individual soup plates. Place a few ravioli on top and garnish with grated cheese and basil.