Make the dough:

1. To make the pasta dough: Reserve ¼ cup [30 g] of the flour and set aside. Combine the majority of the flour along with the eggs, yolk, olive oil, and salt in the bowl of a stand mixer (or knead by hand). Bring it all together at medium speed with the dough hook. Once it comes together into a firm dough, continue kneading while you slowly sprinkle in some of the remaining flour, until it becomes very firm yet still pliable (about 3 minutes total). You will likely only need half of the remaining flour. You may need to pause to scrape the dough down or to knead by hand for a minute if your mixer has trouble bringing it together.
2. Once you’ve kneaded it, smooth the dough into a ball, wrap tightly in plastic wrap, and let rest for about 30 minutes to 1 hour. Make the filling while you wait.

Make the filling:

1. Place a large stockpot or Dutch oven over medium-high heat and let it preheat for a few minutes. Once hot, add about 1 tsp of olive oil, followed by about half of the spinach and a pinch of salt. Let the spinach cook for about 4 minutes, tossing it constantly. It’s done once it’s wilted down completely and any excess moisture has cooked off. Transfer to a medium mixing bowl, and repeat with the remaining spinach and another 1 tsp of olive oil. Wring it out by pressing it against the side of the bowl and letting any excess juices run into the sink. You should end up with about 1 cup [250 g] of wilted spinach.
2. Add the ricotta, Parmesan, egg yolk, garlic, dried basil, lemon zest (optional), pine nuts (optional), pepper, and about ¼ tsp salt to the mixing bowl with the spinach. Mix well.
3. Bring a large stockpot of water to a boil.

Shape and cook the ravioli:

1. To assemble: Lightly flour a clean countertop and set up a pasta roller. Divide the dough into eight pieces and pat each piece into a flat oval.
2. Roll two of them out to about number 3, into 13 by 5 in [33 by 12 cm] rectangles. Start with the widest setting and then gradually scale it down. Flour them well once they’re rolled out.
3. Fill the ravioli by using a mold or doing it freehand on the counter. If using a mold, create indentations. Evenly distribute 12 heaping tsp [10 g each] of filling (do not overstuff).
4. Dab lightly around the filling with water, and place the other rectangle on top. Lift one half up and slowly lower it back down, patting as you go to make sure all the air bubbles are out. Repeat with the other side. Trim them into separate pieces using your mold or a knife.
5. Repeat with the remaining dough and filling. Collect the scraps as you go, form into a ball, divide in half, and let rest for at least 10 minutes so you can roll out one last batch.
6. Simmer the ravioli about 12 at a time for about 3 minutes. Transfer to a serving bowl as they finish cooking, and toss with the tomato sauce.