steps

1. 1.

   In a bowl, make the fresh pasta dough by combining the flour, eggs, and water. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.

2. 2.

   Meanwhile, prepare the spinach and ricotta filling by mixing all the ingredients in a bowl until well combined. Season with salt and pepper. Set aside.

3. 3.

   Roll out the pasta dough into thin sheets using a pasta machine. Place spoonfuls of the filling along one sheet, leaving a small gap in between each mound. Cover with another pasta sheet and press gently around each filling mound to seal. Use a pasta cutter or a knife to cut into individual ravioli.

4. 4.

   Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

5. 5.

   For the tomato basil sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant. Add diced tomatoes, salt, and pepper. Simmer for about 15-20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly. Stir in fresh basil.

6. 6.

   Serve the cooked ravioli generously drizzled with the tomato basil sauce. Garnish with extra Parmesan cheese and fresh basil leaves if desired.