Spinach ricotta rotolo

Ingredients

• bunches English spinach, washed and trimmed
• gm firm ricotta
• Handful of basil, finely chopped, plus extra leaves to serve
• Handful of flat-leaf parsley, finely chopped
• gm parmesan, grated
• vegetable stock
• gm cherry truss tomatoes or mixed small heirloom tomatoes
• extra-virgin olive-oil
• Shaved parmesan, to serve
• Butter, cooked until nut-brown, for drizzling
• gm "00" flour
• eggs
• extra-virgin olive oil, plus extra for brushing