In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a rough dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Prepare the Filling

In a pan, sauté the fresh spinach in a little olive oil until wilted. Allow to cool, then mix with ricotta, Parmesan, nutmeg, salt, and pepper.

Roll Out the Dough

Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Form the Ravioli

Place teaspoons of filling spaced evenly on one sheet of dough. Moisten around the filling with water, then place another sheet of dough on top. Press down to seal, then cut into individual ravioli.

Tomato Sauce Preparation

Make the Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, basil, salt, and pepper. Simmer on low heat for about 20 minutes.

Cooking the Ravioli

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Serving

Serve the Dish

Plate the cooked ravioli and spoon the tomato sauce over the top. Garnish with additional Parmesan and fresh basil if desired.