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For the Stuffed Shells & Ravioli filling: Bring a large pot of water to a boil and cook pasta for 9 minutes. Set aside flat on a sheet pan.
Meanwhile in a skillet melt butter, add spinach, and cook over medium heat for 3 minutes, set aside to cool.
Chop spinach thin.
In a bowl mix cheeses, egg yolk, nutmeg, and spinach. Season with salt and pepper.
Fill half of the precooked shells, and with the rest seal them. Spray shells with olive oil non-stick cooking spray and place in the air fryer for 9-10 minutes at 375° F to get crunchy.
For the Tomato Basil Sauce: In a skillet sauté garlic with olive oil for one minute, just before it turns yellow add tomatoes and ½ cup of water, season with salt and pepper. Simmer for 15 minutes or until water is evaporated and sauce is thick enough to be used for dipping. Serve Stuffed shells with tomato basil dipping sauce on the side.