Combine the flour, eggs, and salt in a large bowl. Mix with your hands until it forms a soft dough. If the dough is too sticky, sprinkle in a little more flour. Wrap it in plastic wrap and let it rest for about 30 minutes.

In a medium bowl, combine ricotta, chopped spinach, grated Parmesan, minced garlic, basil, salt, and pepper. Stir until well mixed.

Roll out the rested dough thinly with a pasta machine or a rolling pin until it's thin enough to see your hand through it, but not so thin that it tears.

Cut the rolled-out dough into squares or circles (about 2 inches wide). Place a teaspoon of filling in the center of each piece, brush the edges with water, fold them over, and squeeze tightly to seal.

Bring a large pot of salted water to a gentle boil. Cook the ravioli for about 4 minutes or until they float to the top. Drain with a slotted spoon.

Drizzle with olive oil or toss with your favorite pasta sauce. Top with extra Parmesan cheese and enjoy!