Make the pasta dough: In a large bowl, whisk together the flour and salt. Add the eggs and water, and mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

Make the filling: In a medium bowl, mix together the ricotta cheese, spinach, Parmesan cheese, salt, and black pepper.

Assemble the ravioli: Roll out the pasta dough on a floured surface until it’s thin enough to see through. Cut the dough into rectangles about 2 inches wide and 4 inches long. Place a small spoonful of filling in the center of half of the rectangles, leaving about 1/2 inch of space around the edges. Place the remaining rectangles of dough on top, and press the edges together to seal. Use a fluted ravioli cutter or a knife to cut the ravioli into shape.

Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes, until they float to the surface. Remove with a slotted spoon and place on a plate.

Make the tomato sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the crushed tomatoes, basil, salt, and black pepper, and simmer for 10-15 minutes.

Serve the ravioli: Spoon the tomato sauce over the cooked ravioli and serve immediately. Enjoy!