1. Start by making the dough. On a clean surface, create a mound with the flour, then make a well in the center. Crack the eggs into the well and add the olive oil.
2. Using a fork, slowly incorporate the flour into the eggs, working from the center outward, until a dough begins to form.
3. Knead the dough for about 8-10 minutes, or until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
4. While the dough rests, prepare the filling. In a bowl, mix the ricotta, spinach, Parmesan, garlic, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
5. Once the dough has rested, divide it into four pieces. Roll each piece out into thin sheets, about 1/16 inch thick, using a pasta maker or rolling pin.
6. Place small spoonfuls of the filling onto one sheet of pasta, leaving about an inch of space between each.
7. Carefully lay another sheet of pasta over the top, pressing around each mound of filling to seal. Use a ravioli cutter or knife to cut out individual ravioli.
8. 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.
9. Meanwhile, heat the marinara sauce in a saucepan over low heat.
10. Once cooked, transfer the ravioli to the sauce, gently stirring to coat.

My tip? Ensure your dough is as thin as you can manage—Nonna Rosa always said you should be able to see your hand through it.