Make Pasta Dough (If From Scratch): Mound flour on a clean surface, make a well. Add eggs, oil, and salt to well. Whisk gradually, incorporating flour. Knead 8-10 mins until smooth and elastic. Wrap tightly; rest at room temp 30+ mins.

Prepare Filling: Combine ricotta, thoroughly squeezed spinach, Parmesan, beaten egg, nutmeg, salt, and pepper in a medium bowl. Mix until just combined. Adjust seasoning if needed.

Roll Out Dough: Divide rested dough into quarters. Working one piece at a time (keep others covered), roll into thin sheets (approx. 1/16 inch thick or setting 6/7 on pasta machine), about 4-5 inches wide. Lightly flour surface as needed.

Assemble Ravioli: Lay one pasta sheet flat. Place rounded teaspoons of filling ~1.5-2 inches apart. Brush dough around filling lightly with water. Place another pasta sheet on top. Press gently around filling mounds to remove all air pockets and seal edges securely.

Cut Ravioli: Use a ravioli cutter, pasta wheel, or knife to cut squares/rounds. Crimp edges with a fork if desired. Place finished ravioli in a single layer on a baking sheet lightly dusted with semolina flour or cornmeal. Repeat.

Cook Ravioli: Bring a large pot of salted water to a rolling boil. Gently add ravioli in batches (don't overcrowd). Cook 3-5 minutes, until they float and pasta is tender.

Serve: Remove with a slotted spoon. Serve immediately with desired sauce and Parmesan.