To prepare the spinach pasta: Fill a pot with 1/2 cup water, and bring to a boil. Add spinach, cook until wilted, turning often. Cook for 1 more minute, drain, and place in a bowl of ice water. This will keep the bright green color.

Drain, and squeeze out most of the water. Form it into a compact ball. Slice the ball thinly in one direction. Then turn, and slice in the other direction. Chop finely.

Place chopped spinach in a food processor. Add the eggs, and process until very fine.

Put flour in a large bowl. Shape so there is a well in the center. Add the pureed spinach in the center. Using a fork start incorporating the flour, as you spin the bowl.

Once the pasta starts to form large clumps, start kneading the dough in the bowl. When all the flour has been incorporated, and has formed a ball, transfer to a board and finish kneading it. You can add more water, a teaspoon at a time, if it gets to dry. The dough will be smooth when you are done.

Cover the dough with a damp cloth, and let rest for 30 minutes before shaping.

Meanwhile prepare the filling. Mix all of the filling ingredients together until well blended. Store in fridge until ready to use.

Preheat oven to 375 degrees.

Divide the dough into 4. Roll the dough just slightly thicker than you would for traditional ravioli or linguini.

Cut the dough into 4 inch squares, you should get 18-20 squares.

Bring a large pot of water to boil. Cook sheets of pasta, in small batches for 2-3 minutes (about half cooked).

Fill each square with 1/4 cup of filling. Roll squares tightly closed, compacting the filling as you go. Arrange in a 13x9 in baking dish.

Cover with marinara sauce. Bake for 30 minutes, until bubbling and hot. Allow to cool slightly before serving.

Top with additional Parmesan cheese if desired