In a spacious mixing bowl, whisk together all-purpose flour and salt until combined. Create a well in the center and crack in the large eggs along with olive oil. Using a fork, gradually mix the flour into the eggs until the dough starts to come together. Knead the mixture on a floured surface for about 8-10 minutes, until smooth and elastic.

Once kneaded, wrap the dough in plastic wrap or cover it with a clean kitchen towel. Allow it to rest at room temperature for 30 minutes to 1 hour.

In a medium skillet over medium heat, add a drizzle of olive oil and sauté the finely chopped shallot until translucent, about 2-3 minutes. Add the cremini mushrooms and fresh spinach.

Cook until the mushrooms are tender and the spinach is wilted, stirring occasionally. Incorporate minced garlic and season to taste; allow the mixture to cool before combining it with ricotta and Parmesan cheese.

Divide the rested dough into quarters. On a lightly floured surface or using a pasta machine, roll out each portion of dough as thinly as possible, about 1/16 inch thick.

Cut the rolled dough into squares, approximately 3 inches wide. Place a teaspoon of the cooled spinach and mushroom filling in the center of each square. Moisten the edges with a little water or egg wash, then fold the dough over to create a triangle or square, pressing to seal the edges.

Ensure they are tightly sealed to prevent any bursting in the boiling water.

Bring a large pot of salted water to a gentle boil over medium heat. Carefully drop in the prepared ravioli and cook for 3-5 minutes, or until they float to the surface and are tender. Use a slotted spoon to remove the cooked Spinach Mushroom Alfredo Ravioli, letting any excess water drain.

In the same skillet used for the filling, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Slowly pour in the heavy cream, bringing it to a gentle simmer, then whisk in the grated Parmesan cheese until melted and smooth. Season with freshly ground black pepper and a dash of nutmeg to enhance flavors.

Gently toss the drained ravioli with the creamy Alfredo sauce in the skillet until well coated. Allow the ravioli to warm through for a minute to absorb the flavors.

Serve immediately, garnished with extra Parmesan cheese or fresh herbs if desired.