Prepare the Dough: In a large mixing bowl, combine flour, sourdough starter, egg, olive oil, and salt. Mix until it forms a dough. If the dough is too dry, add water, a tablespoon at a time, until it’s smooth and elastic. Knead for 5 minutes, cover, and let it rest for 30 minutes.
Make the Filling: In a bowl, combine ricotta, parmesan, spinach, salt, pepper, and nutmeg (if using). Mix until smooth.
Roll the Dough: Roll out the dough on a floured surface until it’s about 1/8 inch thick. Use a ravioli mold or a knife to cut into squares.
Fill and Seal: Place a small spoonful of the filling in the center of each ravioli square. Fold the dough over the filling and press the edges together. Seal the edges with a fork.
Cook the Ravioli: Bring a pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 3-4 minutes, until they float to the top. Remove with a slotted spoon.
Serve: Serve with your favorite sauce, whether it’s tomato, brown butter and sage, or a creamy sauce.
