Ricotta Spinach Ravioli in 34 Minutes

Instructions:

1. Mound the flour on a clean surface and create a wide well in the center.
2. Pour the eggs, olive oil, and salt into the well. Using a fork, whisk the eggs gently, gradually incorporating flour from the inner walls.
3. Once a shaggy dough forms, knead by hand for 8-10 minutes until the texture is smooth and elastic.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
5. Sauté minced garlic in a pan, add spinach, and cook until just wilted.
6. Place the cooked spinach in a fine-mesh strainer and press firmly with a spoon to remove all excess liquid, then finely chop the spinach.
7. In a medium bowl, combine the drained ricotta, chopped spinach, Parmesan, and nutmeg. Season with salt and pepper and mix until cohesive.