Follow these steps to bring this delicious dish to life:

1. In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
3. Meanwhile, prepare the filling. Heat a tablespoon of olive oil in a pan over medium heat. Add the onions and cook until translucent, about 5 minutes.
4. Add the garlic and mushrooms to the onions, cooking until the mushrooms are tender. Stir in the spinach and cook until wilted.
5. Remove from heat and stir in the grated Parmesan, black pepper, and nutmeg. Let the filling cool.
6. Roll out the pasta dough into thin sheets. Place small spoonfuls of filling on one sheet, leaving space between each mound.
7. Brush water around the filling mounds, then cover with another sheet of pasta. Press around each mound to seal and cut into individual ravioli.
8. In a large pot of boiling salted water, cook the ravioli for about 3-4 minutes or until they float to the top.
9. In a separate pan, melt butter and add the cream and vegetable broth. Simmer until slightly thickened. Season with salt and pepper.
10. Serve the ravioli topped with the creamy sauce and a sprinkle of Parmesan. Enjoy!