Prepare the Dough

Mix the Ingredients: On a clean surface or in a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it.

Combine: Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until it’s all mixed together.

Knead: Once the mixture starts to come together, knead it with your hands for about 8-10 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Make the Filling

Mix the Ingredients: In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, salt, pepper, and nutmeg (if using). Mix well until smooth. Taste and adjust the seasoning as needed.

Roll Out the Pasta

Divide the Dough: Cut the dough into quarters. Keep the pieces you’re not using covered to prevent them from drying out.

Roll It Out: If you have a pasta machine, roll the dough through it, gradually decreasing the thickness. If using a rolling pin, roll the dough as thinly as possible (about 1/16 inch thick).

Cut the Dough: Use a knife or a pasta cutter to cut the rolled dough into sheets.

Assemble the Ravioli

Fill the Ravioli: Place a tablespoon of filling about an inch apart on half of a pasta sheet.

Seal: Fold the other half of the pasta sheet over the filling. Press down around each mound to remove air and seal the edges. Use a fork to crimp the edges for extra security.

Cut: Cut between the mounds to create individual ravioli.

Cook the Ravioli

Boil Water: Bring a large pot of salted water to a gentle boil.

Cook: Add the ravioli and cook for about 3-4 minutes or until they float to the surface. Fresh pasta cooks quickly!

Drain: Carefully remove the ravioli with a slotted spoon and set aside.

Serve

Sauce It Up: In a skillet, heat the marinara sauce over medium heat. Add the cooked ravioli and gently toss to coat.

Garnish: Serve with fresh basil and extra Parmesan cheese on top.