Knead flour, eggs, yolks, oil, and salt into a firm dough by hand.
Cover the dough with clingfilm and refrigerate for at least 5 hours.
Mix chopped spinach and goats' cheese with salt and pepper.
Roll dough through a pasta machine into two rectangles 60cm long.
Place teaspoons of filling 4cm apart on one sheet of pasta.
Brush beaten egg between the filling mounds and top with the second sheet.
Press the edges to seal and cut into squares using a pastry wheel.
Boil ravioli in salted water for 2 minutes and drain.
Melt butter in a pan until golden brown and frothy.
Sauté shallots, sage, garlic, parsley, and tomatoes for two minutes.
Serve the ravioli immediately tossed in the sage and tomato sauce.