Add all the ingredients to the bowl of your food processor ( fitted with the normal blade attachment). Pulse until the mixture has a crumbly texture, about 20 seconds.

Transfer the dough to a lightly floured surface and knead for 1-2 minutes or until smooth and elastic. If the dough is too dry, add in 1 tablespoon of milk. If it is too sticky, add some flour. Wrap the dough in plastic and allow to rest at room temperature for 30 minutes.

As the dough rests, make the filling. Steam the spinach, allow to cool and squeeze as much water as possible. You can do it by hand or place the steamed spinach in a fine-mesh and press down on it with the back of the spoon.

In a medium bowl combine the steamed spinach, ricotta, Parmesan nutmeg, pepper and salt. Taste test and adjust the seasoning to your liking.

Divide the pasta dough into 4 equal pieces. 

Roll out a single piece of the dough on a lightly floured surface thin enough to fit the pasta machine's widest setting.

Pass the dough through the smooth rollers.

Then, fold in half, adjust the machine to a thinner setting and pass the dough through the rollers again. Repeat the entire process until the sheet is long. Decrease the thickness each time until you reach the thinnest setting. Sprinkle the sheet with flour on both sides. Cover the sheets with a clean kitchen towel to prevent from drying out.

Take one sheet and cut in two crosswise.

Dust your ravioli tablet with durum wheat flour. This will prevent the sheet from sticking.

Place the sheet of pasta on the ravioli tablet. Press each mould with your fingers to make pockets.

Fill each pocket with 1 teaspoon of the spinach ricotta filling.

Place the second sheet of pasta over the ravioli  and seal the sheets together. Use a rolling  pin to cut the ravioli. Transfer to a cutting board ( lightly dusted with flour) and cover with a kitchen  towel. 

Repeat the entire process with the remaining pieces.

Roll out each piece of dough to 1/16" thickness.

Cut each sheet in half crosswise to get 8 sheets. Work with one sheet at a time and keep other sheets under a damp kitchen towel to prevent from drying out.

Fold it along its midline and open it up.

Place four evenly spaced teaspoons of the filling, about 1/2 inch apart.  Brush with water around the filling. Fold it over and seal. 

Use a pastry or pasta cutter to cut the sides and cut them into squares. Press the edges with a fork to seal again.