In a large mixing bowl, combine the all-purpose flour, salt, sugar, and active dry yeast. Whisk together to ensure even distribution of the ingredients.

Add Wet Ingredients

Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Mix with a wooden spoon or your hands until a dough begins to form.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

Let the Dough Rise

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Filling Preparation

Prepare the Filling

In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, eggs, chopped spinach, nutmeg, and season with salt and pepper. Mix until well combined.

Assembly and Baking

Roll Out the Dough

Once the dough has risen, preheat the oven to 375°F (190°C). Divide the dough in half. Roll out each half on a floured surface into a rectangle about 1/4-inch thick.

Fill the Dough

Spread the filling evenly over one half of each rolled-out dough rectangle, leaving a small border around the edges.

Fold and Seal

Fold the other half of the dough over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Bake the Paravicinis

Transfer the filled dough to a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until golden brown.

Cool and Serve

Remove the paravicinis from the oven and let them cool for a few minutes before slicing. Serve warm and enjoy!