1. Prepare the Pasta Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, then crack the eggs into the well. Add olive oil and a few drops of water, if needed. Begin mixing the ingredients with a fork or your fingers, slowly incorporating the flour into the eggs and oil.

Once the dough starts to come together, knead it on a clean surface for about 10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour; if it’s too dry, add a bit of water, one teaspoon at a time.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.

2. Prepare the Filling

While the dough is resting, prepare the filling. Heat a tablespoon of olive oil in a pan over medium heat. If you’re using spinach or other vegetables, sauté them briefly until tender. For spinach, you can simply cook it until wilted, then chop it finely. If you’re using mushrooms, cook them until soft and all moisture has evaporated.

In a bowl, combine the ricotta cheese, Parmesan cheese, sautéed spinach (or other filling), and garlic powder. Season with salt, pepper, and any fresh herbs you’re using. Mix until smooth, and set the filling aside to cool.

3. Roll Out the Dough

Once the dough has rested, divide it into two equal pieces. Roll out one piece of dough on a lightly floured surface. If you’re using a pasta machine, start on the widest setting and gradually work your way to thinner settings. Roll the dough out until it’s very thin, about 1/16-inch thickness.

Alternatively, if rolling by hand, use a rolling pin to flatten the dough as thin as possible.

4. Cut the Dough into Heart Shapes

Using a heart-shaped cookie cutter or a stencil, cut the rolled-out dough into heart shapes. The size of the cutter will depend on how large you want your ravioli. Be sure to keep the cut-out dough shapes as even as possible. You can re-roll any leftover dough and cut more shapes as needed.

5. Fill the Ravioli

Spoon a small amount of filling (about 1 teaspoon) into the center of each heart-shaped dough piece. Be careful not to overfill, as the filling might spill out during cooking.

Take a second heart-shaped piece of dough and place it over the filled ravioli. Gently press around the edges to seal, making sure there are no air pockets. You can use a fork to crimp the edges for an added decorative touch and to ensure the ravioli is sealed securely.

6. Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 3-4 minutes or until they float to the surface and are tender. Be sure to cook the ravioli in batches to avoid overcrowding the pot.

Once cooked, use a slotted spoon to remove the ravioli from the water and transfer them to a plate.

7. Serve the Ravioli

To serve, drizzle the ravioli with olive oil or melted butter. You can also toss them in a simple tomato sauce or your favorite pasta sauce. Garnish with fresh herbs or a sprinkle of grated Parmesan cheese. Serve the ravioli immediately while warm.