In a mixing bowl, combine the flour and a pinch of salt. Create a well in the center, where you will beat the eggs and add olive oil. Gradually mix the flour into the eggs until a dough starts to form.

Knead for about 8-10 minutes until smooth. Wrap in plastic and let it rest for at least 20 minutes.

In a skillet over medium heat, sauté the chopped mushrooms for about 5 minutes until they soften.

Add the fresh spinach and stir until wilted. Remove from heat and let cool.

In a bowl, mix the sautéed mushrooms and spinach with ricotta, Parmesan, salt, and pepper.

After resting, divide your dough into two equal pieces. Roll each piece out into a thin sheet, about 1/8 inch thick.

Place small spoonfuls of your filling about 1 inch apart on one sheet of dough.

Moisten the edges with a bit of water, then fold the dough over to create a pocket. Press around each filling to seal tightly.

Bring a large pot of salted water to a boil. Carefully drop in your ravioli and cook for about 3-5 minutes or until they float to the top.

In a skillet, heat olive oil and sauté the minced garlic until aromatic.

If you're using red pepper flakes, add them here! Toss the cooked ravioli gently in the skillet and let them absorb the sauce for a minute.

Plate your ravioli and garnish with fresh parsley for that extra pop of color.