Ravioli with Spinach and Ricotta Filling

For The Fresh Pasta Dough

• 350 g (12 oz) strong plain flour
• Good pinch of salt

First, make the pasta dough. Sift the flour and salt into a mound on your work surface – marble is perfect because it keeps cool. Make a well in the middle, add the olive oil and break in the eggs. Draw in the flour with your hands and mix to form a stiff paste – you may need to add a little extra flour. Wash your hands and clean the work top, then sprinkle both with a little flour. Knead the d