If making fresh pasta, combine the flour and 1 teaspoon of salt in a mixing bowl. Make a well in the center and add the eggs. Mix until a dough forms. Knead for about 8-10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped mushrooms, season with salt and pepper, and cook for about 5-7 minutes until tender. Add the fresh spinach and cook until wilted. Remove from heat and let cool. Mix in the ricotta and half of the Parmesan cheese.

Roll out the rested dough on a floured surface to about ⅛ inch thick. Cut into circles using a round cutter. Place a tablespoon of the mushroom filling in the center of each circle. Fold the dough over and press the edges to seal, adding some water if necessary to help it stick.

In a large pot, bring salted water to a boil. Carefully lower the ravioli into the boiling water and cook for about 4-5 minutes, or until they float to the surface.

While the ravioli cook, heat the remaining olive oil in a saucepan. Add the cooked ravioli and gently toss to coat. Add the remaining Parmesan cheese and season with salt and pepper to taste.

Serve warm, garnished with additional Parmesan cheese, if desired.