Place flour in the center of a large cutting board. Form a well in the center.

Crack eggs into the well. Add salt and olive oil. Mix together carefully with a fork.

Continue using fork, then switch to your hands to get everything incorporated.

Knead dough for 10 minutes or so, until dough is pliable and elastic, forming into a ball.

Cover dough with plastic or a damp tea towel and set aside for at least 30 minutes.

Finely chop the spinach and add all filling ingredients to a bowl. Mix well - I like using my Danish dough whisk here.

Divide dough into 8 equal pieces and wrap 7 in plastic or a damp tea towel.

With your first piece of dough, form into a rough oval shape with your hands and then roll out to half an inch with rolling pin.

With dough machine, set to widest roller setting and feed the dough through slowly, catching it as it is fed through. Set to next narrower setting and feed through. Continue until about 16 inches long. Place dough back on cutting board and carefully cut in half long ways with a sharp knife.

Feed each half into the dough machine with the next thinner levels, until dough is thin enough to see outlines of your hand through it. On my dough machine, the level went from 8 (widest) to 2 (thinnest). It might be reversed on your machine.

If you don’t have a pasta machine, roll with rolling pin using the same directions, to the same thinness.

Cut any excess, pointed dough from tips off so you have a neat rectangle.

On one half, place on cutting board and place about a teaspoon of filling, spacing one inch apart, until half is filled (about 6-7 teaspoons for the sheet).

With a pastry brush or finger, dip into a bowl of water and brush around the filling without touching the filling.

Taking the other half of the dough, gently place on top of the filling half and form the dough around each filling blob, trying to keep air bubbles out and gently sealing around each one.

Using a ravioli cutter or sharp knife, slice the raviolis into squares.

Lightly oiling baking sheets, place raviolis onto sheet with a bit of space between them so they don't stick.

Boil a large pot of salted water when ready to cook.

Add a dozen or so ravioli at a time so as to not overcrowd and cook for 5-7 minutes.

Scoop into a colander to drain well. Add to a large pot or bowl with a lid and a bit of oil while you cook the remaining ravioli.

Have your sauce or topping ready and serve on dishes and top while hot.