Place the flour in a bowl, add the eggs, and knead until you have a smooth dough. Shape into a ball, cover with a kitchen towel, and let rest for 30 minutes.

Peel the potatoes, cut them into small cubes, and rinse to remove the starch. Place in water and cook until tender.

Wash the spinach and cook in a skillet for a few minutes until wilted.

Season the potatoes with a drizzle of olive oil, salt, and turmeric. Add the spinach and basil, then transfer everything to a tall bowl and blend with an immersion blender until smooth. Stir in the Parmesan cheese.

Roll out the pasta dough and make the ravioli, spacing the filling about three finger-widths apart. Cut them with a fluted pastry wheel.

Peel one potato and grate it using a coarse grater. Rinse well and dry on a clean kitchen towel. Fry the potato shreds in hot oil for a few minutes until crispy, as they are very thin.

Cook the ravioli in plenty of salted boiling water for a few minutes.

In a skillet, melt the butter with chopped basil and mint. Drain the ravioli and toss them in the butter with the herbs. Serve topped with the crispy potato shreds.