Place ricotta, spinach and nutmeg in a bowl. Stir to combine. Season with salt and pepper. Set aside.

I used homemade fresh lasagna sheets. If using store bought fresh lasagna sheets, soak them in warm water for a couple of minutes so they will turn pliable and easy to roll. 

Place one lasagna sheet on a flat work surface. Cut horizontally into equal halves. 

Transfer spinach ricotta filling into a piping bag. Cut the end and pipe filling onto the center of the cut lasagna sheets.

Fold both ends of sheets and press down to seal.

Fold the long side of the sheets covering the filling and press down gently to seal.

Roll the sheets to form the shape of roses and press gently to seal the end. Repeat with the remaining lasagna sheets and filling. 

Steam the roses for about 12-15 minutes or until cooked. Alternatively, you can cook them in salted boiling water. Set aside.

Meanwhile, heat butter in a small frying pan, and add roses.

Sprinkle with oregano. Sauté for a minute. Remove from heat. Set aside. 

To make the sauce, heat oil in a frying pan or skillet over medium-high heat.

Add garlic. Sauté, stirring, for one minute or until fragrant.

Add onions. Sauté, stirring, 2-3 minutes or until soft and translucent.

Add bay leaf and tomato passata. Stir to combine.

Season with salt and pepper.

Cook for about 5-6 minutes. 

To serve, transfer pasta sauce to a wide serving bowl. Top with ravioli roses.

Garnish with chopped parsley or basil leaves.