Prepare the Pasta Dough: Combine 2 cups of all-purpose flour and a pinch of salt in a large bowl. Create a well in the center, crack 2 eggs into it, and beat gently, gradually incorporating flour. Knead for 8-10 minutes until smooth, then wrap and let rest for 30 minutes.

Prepare the Filling: Combine 1 cup of ricotta, 1 cup of chopped spinach, and ½ cup of Parmesan in a bowl. Season with salt and pepper and mix in 1 tablespoon of fresh herbs. Let meld for 10 minutes.

Roll Out the Dough: Divide dough into 4 pieces. Roll out one piece until paper-thin (1/16 inch). Keep remaining dough covered.

Construct the Ravioli: Lay a sheet of pasta, drop mounds of filling about 1 inch apart, moisten edges, place another sheet on top, and seal by pressing down.

Cook the Ravioli: Boil salted water, add ravioli, and cook for 4-5 minutes until they float. Transfer with a slotted spoon.

Prepare the Sauce: Heat 2 tablespoons of olive oil, add garlic, and sauté for 30 seconds. Add crushed tomatoes, season, and simmer for 10-15 minutes.

Combine and Serve: Gently add ravioli to the sauce, toss to coat, and serve warm with additional Parmesan.