Put the flour in a bowl, add the eggs and start kneading and working the dough well (if it is too dry, add a little water).

The dough is ready when it is nice, smooth and easy to work with. Cover it with plastic wrap and let it rest for thirty minutes.

Peel the potatoes, cut into cubes and rinse them often under cold water to remove the starch.
Put them in a saucepan to boil until they become soft.

Wash the spinach and put them in a pan to dry with a little oil (if you like you can add a garlic clove and remove it after cooking), until they are soft.

Season the potatoes with a drizzle of oil, salt and turmeric. Add the spinach and basil leaves. Blend everything well until you get a cream and add grated parmesan.

Roll out the dough, not too thick but also quite fine. For the shape of the ravioli we can use any mold. I used the classic square shape (you can see it on the picture).

Once the dough is finely spread, fill the ravioli with the spinach and potato cream and close well with another dough using the chosen shape or a pasta cutter (make sure they are tightly closed).

Boil the ravioli in boiling salted water for a few minutes and season them of your choice!

Remember that you can freeze them if they are too many (please, freeze them spaced apart from each other otherwise they will stick but once frozen you can put them together).