For the Pasta Dough

In a large bowl, whisk together the flour and salt. Create a well in the center and add the eggs, olive oil, and water. Gradually stir the flour into the wet with a fork until a shaggy, firm dough forms.

Add a little more water, one teaspoon at a time, if it seems too dry.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it becomes smooth, elastic, and satiny.

Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes.

For the Spinach and Herb Filling

Wash the spinach thoroughly and remove any thick stems.

In a large covered pot, cook the spinach over high heat, using only the water clinging to its leaves, for 8-10 minutes until completely wilted and tender.

Drain the spinach completely, squeezing out as much excess water as possible, then chop it finely.

In a medium bowl, combine the finely chopped spinach, finely chopped hard-boiled eggs, melted butter, Parmesan, ricotta, parsley, oregano, basil, salt, and a generous amount of black pepper.

Mix until everything is well incorporated.

Assembling and Cooking the Ravioli

Divide the rested pasta dough into 4 equal pieces.

Keep the pieces you aren't working with covered. On a lightly floured surface, roll one piece of dough out as thinly as possible (about 1/16-inch thick), aiming for a rectangular shape.

Roll out a second piece of dough to a similar size and shape. Lay the first sheet on your floured work surface.

Place heaping teaspoonfuls of the spinach filling in neat rows, about 2 inches apart, across the pasta sheet.

Using a pastry brush or your finger, lightly brush water around each mound of filling. Carefully place the second sheet of pasta over the first, pressing down firmly around the filling to seal the two layers and push out any air pockets.

Use a pastry wheel or sharp knife to cut the individual ravioli. Press the edges of each one to ensure a tight seal.

Place the finished ravioli in a single layer on a lightly floured baking sheet and let them rest for about 20 minutes.

Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the water, being careful not to overcrowd the pot (cook in batches if necessary). Nudge them gently with a wooden spoon to prevent sticking.

Boil for 8-10 minutes, or until the pasta is al dente.

Drain carefully and serve immediately with your favorite sauce.

Squeeze the cooked spinach very dry to prevent a watery filling that could make the ravioli soggy.

Letting the formed ravioli rest on a floured surface for 20 minutes before cooking helps the seams seal firmly and prevents bursting in the water.

Don't overcrowd the pot when boiling; cook the ravioli in batches to ensure they cook evenly and don't stick together.