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1
Sift the flour and salt on to a work surface and make a well in the center.
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2
Beat 2 of the eggs and the oil together and pour into the well.
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3
Using your fingertips, draw the flour into the center, gradually incorporating all the liquid to form a rough, sticky dough.
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4
Knead the dough for about 10 minutes, adding more flour as needed, until the dough is smooth and elastic.
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5
Wrap in oiled plastic wrap and let stand for 30 minutes.
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6
To make the filling, place the spinach in a heavy pan.
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7
Cover and cook over medium heat for 2 minutes, shaking occasionally, or until wilted.
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8
Drain, pressing out as much water as possible, then chop finely and transfer to a bowl.
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9
Add the ricotta, Parmesan, egg, and nutmeg and mix, seasoning with salt and pepper.
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10
Cut the pasta in half.
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11
Keeping the other portion covered, roll out one portion on a very lightly floured work surface into a rectangle about 1/16 in (5mm) thick.
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12
Using a teaspoon for each, drop mounds of the filling on the pasta, spacing them 1 1/2 in (4cm) apart.
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13
Beat the remaining egg and brush it between the mounds.
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14
Roll out the second portion of dough to the same size as the first, and place it over the first rectangle.
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15
Use your fingertips to press the pasta between the mounds to seal.
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16
Cut squares around the mounds with a pasta wheel or sharp knife.
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17
Place on a baking sheet lined with a floured kitchen towel and let stand for 1 hour to dry.
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18
Bring a large pot of lightly salted water to a boil.
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19
In batches, add the ravioli and cook until floating.
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20
Transfer to a large warmed bowl and toss with melted butter.
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21
Grind pepper over the ravioli and serve hot.
