Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)

To make the dough:

1. In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
2. Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
3. On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for at least 30 minutes.

To make the filling:

1. In a large pan, heat 1 tablespoon (15 milliliters) of the olive oil over medium low heat.
2. Add the spinach and cook, stirring often, until just wilted and a deep green.
3. Transfer the spinach to a colander and set aside to drain.
4. Place the pan over medium heat and add the remaining 1 tablespoon (15 milliliters) olive oil.
5. Add the onion and cook, stirring occasionally, until softened.
6. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
7. Crumble in the Italian sausage and cook, stirring occasionally, until browned and cooked through. Season with the salt, pepper, and nutmeg.
8. Remove the mixture from heat and set aside to cool slightly.
9. Place the cooled meat mixture in a large food processor.
10. Squeeze the moisture out of the cooked spinach and place in the food processor with the meat.
11. Add the grated Parmesan cheese and egg.
12. Blend the mixture until finely ground and combined.

To assemble:

1. Line a large baking sheet with parchment. Divide the pasta dough into four equal pieces.
2. Place piece of the pasta dough on a floured work surface and keep the other pieces covered.
3. Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the sausage spinach mixture.
4. Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
5. Flour the desired ravioli mold and cover with a sheet of pasta.
6. Fill each cavity with the sausage filling. Lightly moisten the edges with water.
7. Top with another sheet of pasta and use a rolling pin to seal and cut out the ravioli.
8. Remove and separate the ravioli and transfer them to the prepared baking sheet. Repeat with remaining dough and filling.
9. Bring a large pot of salted water to a boil. Reduce to a gentle boil and add the prepared ravioli in batches, being careful not to overcrowd.
10. Gently stir the bottom and cook until they float to the top. Use a slotted spoon to gently remove the ravioli to a colander. Repeat with remaining ravioli.
11. Serve immediately with desired sauces or toppings.