Directions
1. To make the pasta dough, combine the flour and salt in a bowl. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
2. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
3. For the filling, mix ricotta, spinach, Parmesan, nutmeg, salt, and pepper in a bowl until well combined.
4. Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
5. Place small spoonfuls of the filling onto one sheet of pasta, leaving space between each mound.
6. Brush the edges with water, then place another sheet of pasta on top. Press around each mound to seal, ensuring no air is trapped.
7. Cut out the ravioli using a pasta cutter or knife.
8. Cook the ravioli in a large pot of boiling salted water for 3-4 minutes, until they float to the top.
9. In a separate pan, heat the Alfredo sauce until warm.
10. Drain the ravioli and gently toss them in the Alfredo sauce.
11. Serve hot, garnished with fresh parsley or basil.
