In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a skillet, heat olive oil and sauté chopped garlic until fragrant. Add chopped spinach and sliced shiitake mushrooms; cook until spinach wilts and mushrooms are tender. Remove from heat and let cool. In a bowl, mix the cooled mixture with ricotta, parmesan, salt, and pepper.

Roll and Cut the Dough

Divide the rested dough into four pieces. Roll out each piece into thin sheets. Cut out circles using a round cutter, place a spoonful of filling in the center of each circle, and fold over to create ravioli. Seal edges with a fork.

Sauce Preparation

Make the Marinara Sauce

In a saucepan, heat olive oil and sauté chopped onion and garlic until translucent. Add crushed tomatoes, oregano, salt, and pepper. Simmer for about 20 minutes. Stir in fresh basil before serving.

Prepare the Pesto

In a food processor, combine fresh basil, parmesan, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

Cooking the Ravioli

Cook the Ravioli

Bring a large pot of salted water to a boil. Add ravioli and cook for about 3-5 minutes until they float to the surface. Remove and drain.

Serving

Plate the Dish

Serve the cooked ravioli topped with kunia tomato marinara and a drizzle of pesto shimeji.