In a medium bowl, combine the egg, chopped spinach, drained ricotta, parsley, garlic, nutmeg, and Parmesan cheese.
Mix until well combined.
Season with salt to taste. You can use the filling immediately or cover and refrigerate for up to 24 hours.
Lay a sheet of fresh pasta on a lightly floured surface.
Drop heaping teaspoons of the ricotta filling about 1 1/2 inches apart, in a line down the center of the sheet.
Lightly brush the pasta dough around the filling with a little water.
Fold the other half of the pasta sheet over the filling. Gently press down around each mound of filling, pushing out any air pockets.
Use a fluted pastry wheel or a sharp knife to cut the pasta into individual ravioli squares. Ensure all edges are sealed tightly.
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli, cooking in batches to avoid overcrowding.
Cook for 3-5 minutes, or until they float to the surface and are tender.
Remove the cooked ravioli with a slotted spoon.
Serve immediately with your favorite sauce, such as a simple tomato sauce, pesto, or a brown butter sage sauce.
Don't overcrowd the pot.
Cook the ravioli in batches to give them plenty of room to float and cook evenly.
