Starting with the braised beef shin, heat a large thick-bottomed pan and sear the shin until nicely browned. Remove once browned on both sides.
In the same pan, caramelise the vegetables and season with maldon salt. In a separate pan, caramelise the tomato puree. Once vegetables are caramelised, add the herbs and cook for a minute. Add the tomato puree and mix.
Place the shin back in the pan and add the red wine and cognac, then reduce by half. Add the stock and bring to the boil. Cover with a greaseproof paper cartouche and cook on a low heat for 4 hours (add water if stock reduces below the shin).
Once cooked, remove shin and reduce the sauce until thick.
Pick apart the shin, season and add back 10% of the weight of the sauce. Roll beef into 60g balls in cling film, ensuring it is round and there are no crinkles.
To make the pasta, mix flour, salt and olive oil in a blender. Add all the eggs together with water, and gradually add this to the flour mix. Take out the dough and knead for 5 minutes, cling film tightly and leave to rest for about 20 minutes.
For the spinach puree, blanch the spinach and refresh in ice immediately.
To assemble the raviolo, roll the pasta thinly and cut into circles. Brush sides of 1 piece with egg wash and place the braised shin ball on top. Place the other disc of pasta on top and press down on 2 sides before pressing all edges together, ensuring it got no air and is round and plump.