Clean the cherry tomatoes and season them in a bowl with olive oil, salt, and the zest of one lime. Let them marinate. Thoroughly wash the spinach, boil for a couple of minutes, then plunge into ice water and squeeze well. Finely chop with a knife and mix with well-drained ricotta. Adjust with salt and pepper.

Place the cherry tomatoes in a blender and blend into a sauce. Strain through a fine mesh sieve to obtain a smooth and uniform consistency. Add salt and pepper to taste.

Cook the paccheri in boiling salted water and drain when al dente. Fill a piping bag with the ricotta and spinach mixture and stuff each pacchero individually.

Arrange the paccheri upright on the serving plate. Add the cold cherry tomato sauce and finish with a drizzle of extra virgin olive oil.