In a bowl, mix together the baby spinach, Saputo Ricotta di Campagna, shredded Saputo Italiano 4 Formaggi shredded cheese, basil, and egg. Season with black pepper.
Place a small bowl of water close to your workstation. Set a dumpling wrapper flat on the work surface, then add 15 mL (1 tbsp) filling in the centre of the wrapper. Using the tip of your finger, brush some water around the edge of the wrapper, then fold the wrapper in half, gently pressing the edges together to seal (make sure to push air bubbles out as you go). Transfer the ravioli to a clean plate, then repeat the steps to make all the ravioli.
For the rosé sauce
Preheat the oven to 200°C (400°F).
Mix all the ingredients together. Spread half of the sauce over the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Reserve the remaining sauce.
Bring a large pot of salted water to a boil. Cook the ravioli for 3 minutes, working in batches to avoid overcrowding the pan. Drain the ravioli and transfer to the tomato sauce-lined baking dish. Once all the ravioli are cooked and transferred to the baking dish, cover with the remaining sauce, then sprinkle with the Saputo Italiano 4 Formaggi shredded cheese. Bake for 20 minutes, or until the cheese is melted and the sauce is bubbly. Broil until golden brown. Let rest for 10 minutes before serving.